Baked Spinach and Mushroom Rigatoni
By á-7994
Tip: Most baked rigatoni recipes call for precooking the noodles. You can skip that step here: The tomato sauce and vegetables render the pasta soft and tender--and saturated with juicy flavor. This recipe works well with penne, too.
Ingredients
- 1 28 oz. can whole peeled tomatoes
- 2 T. olive oil
- 2 cloves garlic, chopped
- kosher 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 oz. packages frozen spinach, thawed and squeezed of excess liquid
- 1 15 oz. container ricotta
- 8 oz. mozzarella, grated
- grated parmesan, for serving
Details
Preparation time 15mins
Cooking time 240mins
Adapted from realsimple.com
Preparation
Step 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 t. salt, and 1/2 t. pepper. In a separate medium bowl, combine the uncooked rigtoni, onion, and mushrooms.
Spread 1/3 tomato mixture in the bottom of a 4-6 qt. slow cooker. Top with half the pasta mixture, half the spinach, 1/3 tomato mixture, half the ricotta, and half the mozzarella.;repeat. Cover and cook on high until the pasta is tender, 3 1/2-4 hours.
Serve sprinkled with the parmesan.
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