Tasty Tuesday: Crockpot Baked Spinach & Mushroom Rigatoni

This delicious slow cooker pasta recipe was shared by Meili!

(photo source)

The Ingredients:

• 1 28-oz can whole peeled tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, chopped
• Kosher salt & pepper
• 1/2 lb rigatoni
• 1 red onion, sliced
• 1 lb mixed mushrooms, trimmed & sliced (such as cremini, button, shiitake)
• 2 10-oz bags frozen spinach, thawed & squeezed of excess liquid
• 1 15-oz container ricotta cheese
• 8 oz mozzarella, grated
• grated parmesan, for serving 

The Directions:

Break up the tomatoes & their juices in a medium bowl with your hands or potato masher. Add the oil, garlic, 3/4 tsp salt & 1/2 tsp pepper. In a separate medium bowl, combine the uncooked rigatoni, onion & mushrooms.

Spread a third of the tomato mixture in the bottom of your slow cooker. Top with half the pasta mixture, half the spinach, a third of the tomato mixture, half the ricotta, & half the mozzarella; repeat. Cover & cook on high until pasta is tender (about 3 1/2 to 4 hours).

Serve sprinkled with grated parmesan.