Tuesday, May 14, 2013

Tasty Tuesday: Crockpot Baked Spinach & Mushroom Rigatoni

This delicious slow cooker pasta recipe was shared by Meili!

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.

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