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    You are in: Home / Recipes / Slow-Cooker Baked Spinach and Mushroom Rigatoni Recipe
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    Slow-Cooker Baked Spinach and Mushroom Rigatoni

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 5 mins

    5 mins

    4 hrs

    Pinay0618's Note:

    You don't even have to boil the pasta first - just dump it all in the crockpot and turn it on. Recipe is from Real Simple.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Break up the tomatoes and their juices in a medium bowl with your hands or a potato masher. Add the oil, garlic, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate medium bowl, combine the uncooked rigatoni, onion, and mushrooms.
    2. 2
      Spread a third of the tomato mixture in the bottom of a 4- to 6-quart slow cooker. Top with half the pasta mixture, half the spinach, a third of the tomato mixture, half the ricotta, and half the mozzarella; repeat. Cover and cook on high until the pasta is tender, 3 1/2 to 4 hours.
    3. 3
      Serve sprinkled with the Parmesan.

    Ratings & Reviews:

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    Nutritional Facts for Slow-Cooker Baked Spinach and Mushroom Rigatoni

    Serving Size: 1 (413 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 489.4
     
    Calories from Fat 225
    46%
    Total Fat 25.0 g
    38%
    Saturated Fat 12.2 g
    61%
    Cholesterol 99.4 mg
    33%
    Sodium 576.1 mg
    24%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 5.9 g
    23%
    Sugars 5.9 g
    23%
    Protein 27.1 g
    54%

    The following items or measurements are not included:

    mixed mushrooms

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