Slow-Cooker Baked Spinach and Mushroom Rigatoni |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 6 |
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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. Ingredients:
1 (28 ounce) can whole canned tomatoes |
2 tablespoons olive oil |
2 garlic cloves, chopped |
kosher salt and black pepper |
1/2 lb rigatoni pasta |
1 red onion, sliced |
1 lb mixed mushrooms, trimmed and sliced (such as cremini, button, and shiitake) |
2 (10 ounce) packages frozen spinach, thawed and squeezed of excess liquid |
1 (15 ounce) container ricotta cheese |
8 ounces mozzarella cheese, grated |
grated parmesan cheese, for serving |
Directions:
1. Break up the tomatoes and their juices in a medium bowl with your hands or a potato masher. Add the oil, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate medium bowl, combine the uncooked rigatoni, onion, and mushrooms.
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. Serve sprinkled with the Parmesan.
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