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

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.