can double and freeze for another night.
Brown meat. Drain. Stir in spaghetti sauce & water. Mix ricotta, 1-1 1/2 cup Italian cheese, 2 Tbsp parmesan, egg and parsley. Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (3 noodles broken up per layer), broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid. Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1869g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1826 | ||
Calories from Fat: 495 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55g | 73 % | |
Saturated Fat 14.5g | 72 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 15.3g | ||
Cholesterol 673.8mg | 207 % | |
Sodium 68623.6mg | 2366 % | |
Potassium 5080.8mg | 134 % | |
Total Carbohydrate 171.5g | 50 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 161.9g | ||
Protein 154.1g | 220 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1826
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