Categories: Dinner, Pasta

Ingredients

• 28 oz whole peeled tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, chopped
• Salt and pepper
• 1/2 lb rigatoni
• 1 red onion sliced
• 1 lb mixed mushrooms, trimmed and sliced
• 20 oz frozen spinach, thawed and squeezed of excess liquid
• 15 oz ricotta
• 8 oz mozzarella, grated

Directions

1. Break up the tomatoes and their juices in a medium bowl.

2. Add the garlic, oil, 3/4 tsp salt, and 1/2 tsp pepper.

3. In a separate medium bowl, combine the uncooked rigatoni, onion, and mushrooms.

4. Spread 1/3 of the tomato mixture in the bottom of slow cooker.

5. Top with 1/2 the pasta mixture, 1/2 the spinach, 1/3 of the tomato mixture, half the ricotta, and half the mozzarella; repeat.

6. Cove and cook on high until the pasta is tender, 3 1/2-4 hrs.

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