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Ingredients
- 1 28-ounce can whole peeled tomatoes
- 2 tbsp 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-ounce packages frozen spinach, thawed and squeezed of excess liquid
- 1 15-ounce container ricotta
- 8 ounces mozzarella, grated
- Grated Parmesan, for serving
Details
Preparation time 15mins
Cooking time 255mins
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 tsp salt, and 1/2 tsp 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; repeate. Cover and cook on high until the past a is tender, 3 1/2 to 4 hours.
Serve sprinkled with the Parmesan
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