Slow Cooker Spinach and Mozzarella
Serves: 12
 
Ingredients
  • 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)
Instructions
  1. Lightly oil the inside of a slow cooker (4 to 6 quart) with cooking spray or olive oil.
  2. 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.
  3. 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.
  4. While you are waiting for the cheese to melt in the slow cooker, cook the pasta according to the package directions, omitting the salt.
Nutrition Information
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/