This is an excellent easy recipe although you can't stop eating it, so it has too many calories. So I made a few changes. OK, a lot of changes but it's still the same basic recipe. First things first, this can be a big mess to clean up, so I like to use slow cooker liners. You just throw it away when done.
I use a third to half sausage and the rest a leaner ground beef. I first cook the meats, then set aside. Using the fat from the meats, cook a diced medium onion. When the onion has been going a couple minutes, I add about a half pound of mushrooms (I use cremini and button about 50-50) sliced medium thick so that they don't just disintegrate. Turn it off, then add the meat back into the pan along with a bag of raw spinich (it will cook in the pot).
I use a jar of pasta sauce and a can of good tomatoes in juice, either diced or whole which I chop inside the can myself. I have found that Prego heart healthy sauce works fine and has less salt. I also add fresh or jarred garlic and italian seasoning to the sauce. I use a bit of water to rinse out the tomato and sauce jars/cans. It can use a bit more water anyway.
Mix about half of the mozzarella (part-skim) with the ricotta and the rest on the top. probably use a bit extra and also add some shredded parmesan on top. As for cooking time, it took me about 4 to 5 hours. My family rated this 5 stars but originally it's a bit plain.
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This is an excellent easy recipe although you can't stop eating it, so it has too many...