Makes 6 servings
1 (26 oz) can or jar of your favorite pasta sauce (try a marinara or even an Alfredo)
1 (14.5 oz) can diced tomatoes
1 (4 oz) can mushrooms or 1 cup fresh mushrooms, sliced
2 cups fresh spinach (optional)
1 cup sliced peppers, red or green (optional)
2 cups cottage cheese (I used low-fat)
1 cup mozzarella cheese (I ended up using cheddar, since that was all I had but I think mozzarella would be better)
3 cups brown rice, cooked (this is a perfect recipe if you’re looking to use leftover rice…brown rice works best in the slow cooker. White rice tends to get too mushy.)
1/4 cup grated Parmesan cheese
1. Combine pasta sauce, tomatoes, mushrooms, spinach and peppers in one bowl.
2. In another bowl stir together the cottage cheese, egg and mozzarella.
3. Spray a 4-6 quart slow cooker with non-stick cooking spray. Layer a third of the sauce, 1 1/2 cups of the rice, half of the cottage cheese mixture. Repeat layer and top with remaining sauce.
4. Cover and cook on HIGH 2-3 hours or LOW 4-6 hours.
5. Sprinkle with Parmesan cheese and serve.
I’m not exactly sure why but we had a ton of leftover rice in our fridge. I was trying to think of a really good way to get rid of it and this is what I came up with. You can really adapt it to what your family enjoys…use a marinara or make it a cream sauce, add or subtract certain veggies–as you please. If you want, you can even add cooked ground turkey or beef to the pasta sauce. 3 1/2 stars