STREAMING NOW: Simply Nigella

Slow-Cooker Baked Spinach and Mushroom Rigatoni

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“You don't even have to boil the pasta first - just dump it all in the crockpot and turn it on. Recipe is from Real Simple.”
READY IN:
4hrs 5mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Break up the tomatoes and their juices in a medium bowl with your hands or a potato masher. Add the oil, garlic, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate medium bowl, combine the uncooked rigatoni, onion, and mushrooms.
  2. 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; repeat. Cover and cook on high until the pasta is tender, 3 1/2 to 4 hours.
  3. Serve sprinkled with the Parmesan.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: