Slow-Cooker Baked Spinach and Mushroom Rigatoni

By raegrifftie

Ingredients

• 1 28-ounce can whole peeled tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, chopped k
• osher salt and black pepper
• 1/2 pound rigatoni
• 1 red onion, sliced
• 1 pound mixed mushrooms (such as cremini, button, and shiitake), trimmed and sliced
• 2 10-ounce packages frozen spinach, thawed and squeezed of excess liquid
• 1 15-ounce container ricotta
• 8 ounces mozzarella, grated
• grated Parmesan, for serving

Preparation

Step 1

Directions

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, 3½ to 4 hours.
Serve sprinkled with the Parmesan.