We are doing everything we can to ship out your order in a timely manner. However, due to factors out of our control including extended shipping carrier delays and limitations, we are unable to provide accurate dates of arrival. We apologize for any inconvenience.
Enjoy free shipping on Cuisinart.com!

Penne Lasagna – 6 Cups

Cuisinart original


½cup freshly grated Parmesan 8ounces part-skim ricotta ½pound part-skim mozzarella shredded, ½ cup reserved for topping 2teaspoons extra virgin olive oil, divided 4ounces white mushrooms, sliced 1teaspoon kosher salt, divided ½teaspoon freshly ground pepper, divided ½pound frozen chopped spinach, thawed and drained until very dry* ½large onion, peeled and finely chopped 2garlic cloves, peeled and minced ¼pound ground turkey 2cans (8 ounces each) diced tomatoes, juices drained, divided 8ounces tomato sauce 1teaspoon dried basil ½teaspoon oregano 6ounces mini penne (or other small tubular pasta) par-cooked 5 minutes (until barely cooked), drained and cooled cooking spray

Nutritional information

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.