Baked Mushroom and Spinach Rigatoni

28 oz can peeled tomamtoes, whole 2 T EVOO 2 cloves garlic chopped 1/2 lb rigatoni 1 red onion, sliced 1 lb mixed mushrooms, sliced 2 10 oz spinach, thawed and squeezed 1 15 oz ricotta 8 oz grated mozz
Baked Mushroom and Spinach Rigatoni
Baked Mushroom and Spinach Rigatoni

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • see above

Directions

Break up tomatoes in bowl. Add oil , garlic, salt and pepper. In a separate bowlcombine uncooked pasta, onion and mushrooms. Spread a third of the tomato mixture into crock pot, top with half pasta mixture, half spinach, a third tomato, half ricotta, half mozz, then repeat. Cook on high for 4 hours.

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