Rating: 3.5 stars
342 Ratings
  • 5 star values: 93
  • 4 star values: 52
  • 3 star values: 112
  • 2 star values: 56
  • 1 star values: 29
Kate Merker and Sara Quessenberry

Gallery

Credit: Anson Smart

Recipe Summary

hands-on:
25 mins
total:
4 hrs 25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper.

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  • Spoon 1/3 cup of the tomato mixture into the bowl of a 4- to 6-quart slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella.

  • Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella.

  • Set the slow cooker to low and cook, covered, until the noodles are tender, 3  to 4 hours. Let rest 10 minutes before serving.

Nutrition Facts

790 calories; calories from fat 44%; fat 39g; saturated fat 11g; cholesterol 99mg; sodium 1003mg; carbohydrates 69g; fiber 7g; sugars 13g; protein 45g.
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