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Slow-Cooker Baked Spinach and Mushroom Rigatoni
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Serves 6. Hands-On Time: 15m| Total Time: 4hr 15m Ingredients | |
| 1 28-ounce can | whole peeled tomatoes |
| 2 tablespoons | olive oil |
| 2 cloves | garlic, chopped |
| kosher salt | |
| 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 | |
| Directions 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. 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, 3½ to 4 hours. Serve sprinkled with the Parmesan. Nutritional Information Per Serving Calories 499 | |
| 24g | Fat |
| Sat Fat 12g Cholesterol 66mg Sodium 874mg Protein 29g Carbohydrate 45g | |
| 9g | Sugar |
Fiber 6g
Iron 5mg
Calcium 500mg
What does this mean? See Nutrition 101 .
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Quick Tip
Most baked rigatoni recipes call for precooking the noodles. You can skip that step here: The tomato sauce and vegetables render the pasta soft and tender—and saturated with juicy flavor. This recipe works well with penne, too.
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