Baked Zucchini Zita

Ingredients

• 1 (1 lb. 7.8 oz.) jar marinara (no sugar added)
• 1 (13.25 oz.) box penne (whole wheat, uncooked)
• 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)
• 1/2 teaspoon black pepper

Directions

1. In a large mixing bowl combine cottage cheese, mozzarella, oregano, basil and black pepper. In the Crock Pot, spoon 1/4 of marinara onto the bottom, add 1/3 penne shells, 1/3 of zucchini slices and top with 1 cup cheese mixture.
2. Note: As you spread the cheese mixture be careful to keep it away from the edge of the crock pot by about an 1”. Cheese tends to burn if touching the sides while cooking. Repeat until you have 3 layers. Top off with remaining marinara and cheese.
3. Cover and cook on low for approximately 2 hours or until penne noodles are Al Dente (firm but not hard). Not all crock pots cook the same so be sure that the penne is done before serving. The cook time is recommended based on the crock pot used when preparing this recipe. Allow to cool for 15 minutes before serving.
4. Tip: If you prefer your ziti a little more on the thick side, allow to cook an additional 30 minutes to 1 hour.
5. Tip: If you're on a tight budget try Ragu Lite (no sugar added) and if you're not, try Amy's Organic Marinara Pasta Sauce.
6. Pair a serving of this with a chicken breast and a helping of veggies for a wonderfully balanced meal!