Ingredients
Scale
- 2 tubs (16 oz each) small curd cottage cheese
- 1 box (16 oz) rotini or penne pasta (use protein-fortified pasta for an extra boost)
- 2 jars (24 oz each) low-sodium marinara sauce
- 1 bag (10 oz) frozen chopped spinach
- 2 cups shredded mozzarella cheese
- 1 cup water or vegetable broth
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Red pepper flakes (optional, for heat)
Instructions
- Grease your crockpot with non-stick spray to make cleanup even easier. Pour both jars of marinara sauce into the bottom of the slow cooker. Add the cup of water or broth and stir. Pour in the dry, uncooked pasta directly from the box. Add the frozen spinach (no need to thaw), both tubs of cottage cheese, Italian seasoning, and garlic powder. Stir everything together until the pasta is well-coated and the cottage cheese is evenly distributed.
- Place the lid on the crockpot. Set the heat to “High” and cook for 2.5 to 3 hours. Avoid opening the lid during the first two hours to keep the steam inside, as this is what cooks the dry pasta. Check the pasta at the 2.5-hour mark; it should be tender but still hold its shape. If the mixture looks too dry, add an extra splash of water and stir.
- Once the pasta is cooked, sprinkle the two cups of shredded mozzarella cheese evenly over the top. Replace the lid for another 10 to 15 minutes, or until the cheese is completely melted and bubbly. Turn off the crockpot. Use a large spoon to scoop out servings immediately, or let it cool slightly before portioning into eight meal prep containers for the week.
- Cook Time: 3 hours 5 minutes