Ingredients
Scale
- 2 lbs Lean Ground Turkey or Beef
- 24 oz Large Curd Cottage Cheese
- 1 Jar (24 oz) Marinara Sauce (choose a low-sugar option)
- 1 Box (16 oz) Whole Wheat Penne or Rotini (uncooked)
- 2 Cups Shredded Mozzarella Cheese
- 1 Bag (5 oz) Fresh Baby Spinach
- 1 Tablespoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1/2 Cup Water
Instructions
- Spray the inside of your crockpot with non-stick cooking spray to ensure easy cleanup. Pour the uncooked pasta directly into the bottom of the slow cooker. Add the raw ground turkey or beef, breaking it into small chunks with a wooden spoon. There is no need to pre-brown the meat if you are using lean protein, as it will cook perfectly in the sauce. Pour the cottage cheese, marinara sauce, spinach, and spices over the top. Add the water to provide enough moisture for the pasta to soften.
- Stir the ingredients gently to combine, ensuring the pasta is mostly submerged in the sauce. Cover the crockpot with the lid. Set the temperature to “Low” and cook for 4 hours. Avoid opening the lid during the first 3 hours to keep the heat trapped inside. Around the 3.5-hour mark, check the pasta for tenderness. Once the pasta is cooked through and the meat is no longer pink, sprinkle the shredded mozzarella cheese over the top. Replace the lid for 10 minutes or until the cheese is bubbly and melted.
- Give the dish one final stir to incorporate the melted cheese and the creamy cottage cheese base. Portion the meal into eight containers if you are meal prepping for the week. If serving immediately, scoop a generous portion into a bowl and garnish with a pinch of fresh parsley or red pepper flakes for a little kick. The sauce will thicken slightly as it cools, creating a perfect, hearty texture.
- Cook Time: 4 hours 5 minutes