½ cup freshly grated Parmesan 8 ounces part-skim ricotta ½ pound part-skim mozzarella shredded, ½ cup reserved for topping 2 teaspoons extra virgin olive oil, divided 4 ounces white mushrooms, sliced 1 teaspoon kosher salt, divided ½ teaspoon freshly ground pepper, divided ½ pound frozen chopped spinach, thawed and drained until very dry* ½ large onion, peeled and finely chopped 2 garlic cloves, peeled and minced ¼ pound ground turkey 2 cans (8 ounces each) diced tomatoes, juices drained, divided 8 ounces tomato sauce 1 teaspoon dried basil ½ teaspoon oregano 6 ounces mini penne (or other small tubular pasta) par-cooked 5 minutes (until barely cooked), drained and cooled cooking spray
Nutritional information per serving (½ cup): Calories 394 (35% from fat) • carb. 39g • pro. 24g • fat 15g • sat. fat 8g • chol. 45mg • sod. 930mg • calc. 574mg • fiber 6g
Combine Parmesan, ricotta and all but ½ cup of the mozzarella. Reserve. Heat a Cuisinart® 12-inch nonstick skillet over medium-high heat; add 1 teaspoon oil and sauté mushrooms until golden brown. Season with ½ teaspoon salt and ¼ teaspoon pepper. Mix with drained spinach. Reserve. Heat 1 teaspoon oil; sauté onions and garlic until soft, about five minutes. Set aside. In the same skillet, heat 1 teaspoon oil and brown, the ground turkey; transfer to bowl with onions. Stir in 1 cup diced tomatoes and the remaining salt and pepper. Reserve. Combine tomato sauce, remaining diced tomatoes, basil and oregano; stir into pasta. Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Using ¹∕³ of the pasta mixture, make a layer on the bottom of the ceramic pot. Spread meat mixture evenly over pasta. Cover with ½ the cheese mixture. 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 press the on/off button to turn the unit on. Set time to 6 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. *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 ½ cup dry spinach that can then be mixed with the mushrooms.
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