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6
◆
48
entrÉeS & SauceS
Make a second layer of pasta; top with spinach and mushroom mixture. Cover with
remaining ricotta cheese mixture. Make a final layer of pasta and top with reserved
mozzarella.
Cover and cook on Low, using the Timer function, for 6 hours – Slow Cooker will
automatically switch to Warm until ready to serve.
*To drain spinach thoroughly, first squeeze out as much water as possible with
your hands. Lay the spinach on a clean towel, roll up, and wring out the rest.
You will end up with about a ½ cup dry spinach that can then be mixed with
the mushrooms.
Nutritional information per ½-cup serving:
Calories 394 (35% from fat) • carb. 39g • pro. 24g • fat 15g • sat. fat 8g
• chol. 45mg • sod. 930mg • calc. 574mg • fiber 6g
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