Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix riotta, 1-1/2 cup mozzarella, 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 lid. Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted.
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|Serving Size: 1 Serving (2262g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 790 (33%)|
|Amt Per Serving||% DV|
|Total Fat 87.8g||117 %|
|Saturated Fat 36.2g||181 %|
|Monounsaturated Fat 27.5g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 630.5mg||194 %|
|Sodium 69284.7mg||2389 %|
|Potassium 5569mg||147 %|
|Total Carbohydrate 193.5g||57 %|
|Dietary Fiber 9.6g||39 %|
|Sugars, other 183.9g|
|Protein 201.8g||288 %|
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Calories per serving: 2403
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