Slow-Cooker Baked Spinach and Mushroom Rigatoni

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“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.”
4hrs 5mins

Ingredients Nutrition


  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.

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