Slow Cooker Spinach and Mozzarella
- 2 cups Sweet Basil Sauce (see recipe) -- or you can use your favorite no-salt marinara sauce
- 8 oz cottage cheese
- 2 10-oz packages frozen spinach, thawed, drained and squeezed dry
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- ½ tsp sugar
- ⅛ tsp red pepper flakes
- 8 oz mozzarella, shredded and divided.
- 2 Tbsp grated Parmesan cheese
- 8 oz package pasta (penne, ziti, rigatoni, or macaroni)
- Lightly oil the inside of a slow cooker (4 to 6 quart) with cooking spray or olive oil.
- In the bowl of the slow cooker combine the sweet basil sauce, cottage cheese, spinach, garlic, olive oil, sugar, red pepper flakes, and 4 oz (1/2) of the mozzarella. Stir to thoroughly combine the ingredients.
- Cook covered on low for 3½ hours. Then Sprinkle remaining mozzarella and Parmesan over the top. Cover and cook on high until cheese is melted, 15 to 20 minutes.
- While you are waiting for the cheese to melt in the slow cooker, cook the pasta according to the package directions, omitting the salt.
Serving size: ½ cup Sodium: 135 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/slow-cooker-spinach-mozzarella/
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