RECIPE TAGS:

  • 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

  • MAKE AHEAD

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

  • SERVING SUGGESTION

    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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Servings

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

Nutrition Info

Serving Size 1/8 recipe (294 g)

AMOUNT PER SERVING
Calories330
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%
Calcium45%
Iron20%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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