The first step is to make a roux on the stovetop with
all of the ingredients.
Make the Roux like this:
In a large stock pot (large enough to house all the noodles, etc), melt the butter on medium heat.
Whisk the flour into the butter until it is incorporated and then slowly pour in the milk until you have a smooth milky sauce.
Add in the ricotta cheese, dijon mustard, and parmesan cheese. Continue to stir until everything is incorporated.
Turn the stove down -- and add in the salt, pepper,
and chopped red pepper. Stir in the spinach.
Once the spinach is wilty, stir in the package of uncooked noodles.
Remove from the heat.
Spray the inside of your slowcooker with cooking spray and scoop out the cheesy and spinachy noodles.
Cook on high for 2 to 3 hours, or until the noodles are tender. You can also cook on low for about 4 hours if you'd like.
If your slow cooker doesn't seal well (you should have beaded up condensation on the lid when it is in use) then it might take up to 6 hours on low, or 4 hours on high.
The Verdict.
Using your slow cooker to cook casseroles doesn't make sense to a lot of people.
I get questions like: "HEY STEPH,
can't I just cook this in the oven on 350° for like 45 minutes or something?"
---> Yes! absolutely! :-)
BUT. In many households, the dinner time hours are filled with homework, afterschool sports and
various errands and pick-ups from all ends of town.
This way I can safely leave the house while dinner cooks itself and it can safely stay on the "warm" setting indefinitely.
Dinner time should be relaxed and not rushed and frantic. Slow cooking helps me with this illusion....
lol.
;-)
enjoy! happy slow cooking!!
steph
