Skinny Spaghetti

Minimum Slow Cooker Size: 5 quarts Nutritional Content (Makes 6 servings) Serving Size: 1 Cup Data using Amy's organic marinara sauce Calories: 199 Total Fat: 5 gm Cholesterol: 28 mg Sodium: 366 mg Carbohydrates: 23 gm Protein: 14 gm Data using turkey sausage and Amy's organic marinara sauce Calories: 205 Total Fat: 6 gm Cholesterol: 31 mg Sodium: 368 mg Carbohydrates: 23 gm Protein: 14 gm Nutritional Information estimated at MyFitnessPal.com. Data may not be accurate.
Skinny Spaghetti
Skinny Spaghetti

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1

    lb lean ground beef or turkey sausage (see recipe below)

  • 1

    24 oz jar spaghetti sauce (no sugar added) I use either Amy’s Organic Marinara Pasta Sauce or Ragu Light Tomato & Basil

  • 2/3

    of a (13.25 oz) box 100% whole wheat spaghetti uncooked (angel hair or regular spaghetti will all work)

  • 1

    cup low fat cottage cheese

  • 1

    cup skim mozzarella cheese, shredded

  • 1

    cup low fat ricotta cheese

  • 1

    tbsp Italian seasoning or dried oregano

  • 1/2

    tsp sea salt

  • 1/2

    tsp ground black pepper

  • TURKEY SAUSAGE INGREDIENTS:

  • 1

    lb lean ground turkey or chicken

  • 1/2

    tsp sea salt

  • 1

    tsp [garlic powder}http://amzn.to/KUUc5w]

  • 1/2

    tsp freshly ground black pepper

  • 1

    tsp dried sage

  • 1/2

    tsp crushed red pepper flakes

  • 1/2

    tsp onion powder

  • 1/4

    tsp cayenne pepper

  • 1

    tsp dried oregano

Directions

Cook ground beef or turkey sausage (see below) in a large skillet over medium heat, breaking up into small pieces while cooking. Ensure the turkey or beef loses its pink color before removing from heat. Drain and disregard any fat and set aside. Combine meat with spaghetti sauce. In a large mixing bowl combine cottage cheese, mozzarella, ricotta, Italian seasoning, salt and pepper and mix to combine. In slow cooker, spoon a layer of meat sauce onto the bottom, add a double layer of pasta (break to fit if necessary), top with cheese mixture. Be sure to keep pasta and cheese about 1" from the sides of the slow cooker as they tend to burn if too close. Repeat the layering until the ingredients are all used up. You should have 3-4 layers. Cover and cook on low for 2 to 3 hours or until spaghetti is Al Dente (firm but not hard). TURKEY SAUSAGE: Place all the sausage ingredients into a large mixing bowl and mix thoroughly until well blended. Cook sausage, breaking up into small chunks, over medium heat until turkey is done and has lost all its pink color.

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