Ingredients
1 1-lb., 7.8-oz. jar marinara sauce (no sugar added)
3 cups penne shells, whole grain, dry)
2 cups fat free cottage cheese
2 cups skim mozzarella cheese, shredded
1 large zucchini, sliced into 1/4-inch pieces
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh basil, finely chopped
1/4 teaspoon black pepper
Directions
1. In a large mixing bowl, combine cottage cheese, mozzarella, oregano, basil, and black pepper.
2. In the slow cooker, spoon 1/4 of marinara sauce onto the bottom, add 1 cup penne shells, 1/3 of zucchini slices and top with 1 cup cheese mixture. Repeat until you have three layers. Top with the remaining marinara and lastly, cheese. Note: Keep penne shells and cheese away from the edges by about 1 inch. Pasta tends to get hard and cheese burns if allowed to touch the sides while cooking.
3. Cover and cook on low for approximately 2 hours or until penne noodles are al dente. Not all slow cookers cook the same, so be sure that the penne is done before serving. Allow to cool for 15 minutes before serving.
4. Pair a serving of this with a chicken breast and a helping of veggies for a wonderfully balanced meal!
Tip: If you prefer your ziti a little more on the thick side, allow to cook an additional 30 minutes to 1 hour.
Tip: If you’re on a tight budget, try Ragu Lite (no sugar added) and if you’re not, try Amy’s Organic Marinara Pasta Sauce.
Minimum Slow Cooker Size: 5 quarts
Check out other skinny Crock-Pot recipes here.
Nutritional Information:
Makes 13 servings
Serving Size: 3/4 cup
Calories: 168
Total Fat: 8g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 21mg
Sodium: 476mg
Carbohydrates: 25g
Sugars: 4g
Dietary Fiber: 2g
Protein: 15g
Nutritional Information estimated at Nutritiondata.self.com. Data may not be accurate.