Description
A simple, creamy, and high-protein slow cooker pasta dish that uses cottage cheese for a rich sauce without the need for a roux or heavy cream. Perfect for busy weeknights and meal prep.
Ingredients
Scale
- 12 ounces (340 grams) dry rotini pasta
- 1 cup (240 grams) small-curd cottage cheese
- 1 cup (115 grams) shredded low-moisture mozzarella cheese
- 1 cup (240 grams) ricotta cheese
- 1.5 cups (360 ml) marinara or tomato sauce
- 1/2 cup (120 ml) milk (whole or 2% recommended)
Instructions
- Spray the inside of a 4-to-6-quart slow cooker insert with non-stick cooking spray.
- Pour the dry rotini pasta into the slow cooker and distribute evenly.
- Pour the pasta sauce and milk over the dry pasta and stir gently to ensure the pasta is submerged in the liquid.
- Add the cottage cheese, ricotta, and shredded mozzarella on top of the sauce and pasta. Do not stir yet.
- Cover the slow cooker and set to LOW for 2 to 3 hours (or HIGH for 1.5 to 2 hours). Check for doneness after 2 hours on LOW; pasta should be al dente.
- Once cooked, remove the lid and stir vigorously to melt the cheeses and create a smooth, creamy sauce. Add a splash of milk if too thick, or let sit uncovered for 10 minutes if too thin.
Notes
Use low-moisture mozzarella to prevent a soupy dish. Small-curd cottage cheese melts smoother than large-curd. Avoid opening the lid frequently during cooking. If using gluten-free pasta, reduce cooking time by 30 minutes as it cooks faster. Leftovers can be frozen for up to three months.
- Prep Time: 5 minutes
- Cook Time: 2 to 3 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 22
Keywords: crockpot recipe, cheesy rotini, dump and go meal, slow cooker pasta, high protein dinner, easy weeknight meals, comfort food, meal prep