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2 C Low
Carb
Bar-B-Q Sauce
1 pkg Low
Carb Elbows,
cooked and drained
1 can sliced mushrooms
1/4 C sliced black olives
1 C small curd cottage cheese
2 C sliced mushrooms
1/4 C fresh Romano cheese, grated
Grease crock
pot with olive oil. Pour 1/2 C sauce in bottom of crock pot. Layer 1/2
of
ravioli, 1/2 C cottage cheese, 1/2 of mushrooms, 2 Tbsp black olives, 1
C
cheeses and 1/2 of remaining spaghetti sauce. Repeat layers. Cook on
low 5 1/2
hours. Sprinkle with cheese, cook on high for 1/2 hour.
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