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Simmering Selections: Slow Cooker Ziti
"Simmering Selections" took on pasta. Every week we are going to try some of the best slow cooker recipes including yours! You can send your recipes for us to try at email@example.com!
1 (24 oz.) jar marinara (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 (1/4" slices)
1 tablespoon fresh oregano (finely chopped)
1 tablespoon fresh basil (finely chopped)
1/4 teaspoon black pepper
In a large mixing bowl combine cottage cheese, mozzarella, oregano, basil and black pepper.
In the slow cooker, 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 slow cookers cook the same so be sure that the penne is done before serving. The cook time is recommended based on the slow cooker 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.