Yields: 10 Servings
1 (25 oz.) jar marinara (no sugar added)
3 cups (uncooked) whole grain ziti shells, optional penne
2 cups fat-free cottage cheese
2 cups mozzarella cheese, shredded
1 large zucchini (1/4” slices)
1/4 teaspoon black pepper
kosher or sea salt to taste
1/2 cup finely grated Parmesan cheese
H In a medium bowl combine the cottage cheese, mozzarella, and spices. Add one cup marinara to bottom of the slow cooker. Combine (uncooked) pasta shells with remaining marinara. Layer pasta coated marinara, zucchini, and cheese mixture until all ingredients have been used. Cheese should be the last ingredient added.
H Cover and cook on low for two hours, or until pasta is al dente. Recommend using a 5 to 7 quart slow cooker.