Waring Pro WSC650 - Manual (Page 24)

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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 of the
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 Waring™ 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 turn power selector to
high. Set time to 6 hours and turn to 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.
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
Butternut Squash
& Mushroom Scallop
Makes 8 servings
1 ounce Parmesan, cut in half
2½ ounces bread, about 3 slices, crusts on, torn into quarters
1 teaspoon thyme
2 tablespoons butter, divided
1 garlic clove, peeled and cut in half
1 shallot, peeled and cut in half
1 tablespoon olive oil