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Combine the parmesan, ricotta and 225g of the mozzarella in a small bowl and set aside.
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Heat 1 tsp of the olive oil in a frying pan and sauté the mushrooms until golden, remove from the heat, season
well and mix with the drained spinach. Set aside.
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Heat another tsp of oil and sauté the onions and garlic until softened, approximately 5 minutes. Set aside.
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Heat the remaining oil and brown the turkey. Transfer to the bowl with the onions, stir in 1 can of the tomatoes
and set aside.
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Combine the tomato sauce with the remaining diced tomatoes, penne, basil and oregano.
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Lightly coat the interior of the ceramic pot with cooking spray.
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Using 1/3 of the pasta mixture make a layer on the bottom of the pot. Spread the meat mixture evenly over the
pasta and cover with 1/2 the cheese mixture. Make a second layer of pasta, top with the spinach and mushroom
mixture, sprinkle over the remaining cheese mixture. Make a fi nal layer of pasta and top with the reserved
mozzarella.
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Cover and cook on ‘Low’ for 6 hours, when the Cook & Hold switches to ‘Hold’ the dish is ready to serve.
Содержание Cook and Hold
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