In a large mixing bowl combine cottage cheese,
mozzarella, oregano, basil and black pepper. In the Crock Pot, spoon 1/4 of marinara onto the bottom, add 1 cup penne shells,
1/3 of zucchini slices and top with 1 cup cheese mixture. Repeat until you have 3 layers. Top off with the remaining marinara
and lastly, cheese.
Note: Keep penne shells and cheese away from the edges by about 1”.
Pasta tends to get hard and cheese burns if allowed to touch the sides while cooking.
Cover and
cook on low for approximately 2 hours or until penne noodles are Al Dente (firm but not hard). Not all crock pots cook the
same so be sure that the penne is done before serving. The cook time is recommended based on the crock pot used when preparing
this recipe. Allow to cool for 15 minutes before serving.
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.
Pair a serving of this with a chicken breast and a helping of veggies for a wonderfully balanced meal!
Serving Size: 3/4 cup Calories: 168 Total Fat: 8 g Saturated Fat:
4 g Trans Fat: 0 Cholesterol: 21 mg Sodium: 476 mg Carbohydrates: 25 g Sugars: 4 g Dietary Fiber: 2 g Protein: 15 g
Nutritional Information estimated at Nutritiondata.self.com. Data may not be accurate.
Minimum Crock Pot Size: 5 quarts
Copyright 2011 SkinnyCrockPot. All rights reserved.
