"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."
1 (793.78 g) can
whole canned tomatoes
garlic cloves, chopped
kosher salt and black pepper
red onion, sliced
mixed mushrooms, trimmed and sliced
( such as cremini, button, and shiitake)
2 (566.99 g) package
frozen spinach, thawed and squeezed of excess liquid
1 (425.24 g) container
mozzarella cheese, grated
grated parmesan cheese, for serving
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.
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.
Serve sprinkled with the Parmesan.
Page 2 of 2
Slow-Cooker Baked Spinach and Mushroom Rigatoni (cont.)