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.
