Gallery

Recipe Summary

prep:
20 mins
slow-cook:
4 hrs on HIGH or LOW for 5 1/2 hours
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat slow cooker bowl with nonstick cooking spray. Stir together onion, garlic, turkey, oregano, salt and pepper; set aside.

    Advertisement
Instructions Checklist
  • In a small bowl, stir together ricotta, 1 cup of the shredded cheese and the spinach.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In slow cooker bowl, layer about 8 of the uncooked noodle halves, overlapping as necessary. Spread half of both the meat mixture and the ricotta mixture over noodles, then top with about 1 cup of the tomato sauce and 1/4 cup water. Continue layering with remaining noodles, meat, ricotta mixture, 2 cups of the sauce and an additional 1/4 cup water. Top layers with 8 noodle halves and remaining 1/2 cup tomato sauce.

Instructions Checklist
  • Cover and cook on HIGH for 4 hours or LOW for 5 1/2 hours, or until internal temperature registers 160° F on an instant-read thermometer. Sprinkle remaining 1 cup shredded cheese on top for last 30 minutes of cooking time or until melted.

Nutrition Facts

460 calories; total fat 18g; saturated fat 8g; cholesterol 79mg; sodium 863mg; carbohydrates 45g; fiber 3g; protein 30g.

Reviews