Baked Mushroom and Spinach Rigatoni
By á-23194
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
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Ingredients
- see above
Preparation
Step 1
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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