• PREP: 0 hr(s). 20 min / Total: 4 hr(s). 20 min
  • PHOTOS: 1 Add your photo
  • SERVINGS: 8 servings, 1/8 recipe (294 g) each

Courtesy of:kraft

What you need

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Make It

  • Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in pasta sauce.

  • Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.

  • Add 1-1/2 cups sauce to slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), cheese mixture and sauce. Cover with lid.

  • Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; cook, covered, 10 min. or until shredded cheese is melted.

Kraft Kitchen Tips


    Sauce can be made ahead of time. Refrigerate up to 24 hours before using as directed.


    Serve with a whole wheat roll, mixed green salad tossed with your favourite Kraft Calorie-Wise Dressing, and fresh fruit for dessert.

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8 servings, 1/8 recipe (294 g) each

Nutrition Info

Serving Size 1/8 recipe (294 g)

Calories From Fat135
Total Fat 15g
Saturated Fat 7g
Cholesterol 60mg
Sodium 600mg
Total Carbohydrates 28g
Dietary Fiber 4g
Sugars 7g
Protein 23g
Vitamin A50%
Vitamin C80%

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