Categories: Dinner - Slow Cooker

Ingredients

• 1 28-oz can whole peeled tomatoes
• 2 Tbs olive oil
• 2 cloves garlic, chopped
• Kosher salt and black pepper
• 1/2 lb/ rigatoni
• 1 red onion, sliced
• 1 lb. mixed mushrroms (cremini, button, and shitake), trimmed and sliced
• 2 10-oz packages frozen spinach, thawed and sweezed of excess liquid
• 1 15-oz container ricotta
• 8 ozs mozzarella, grated
• Parmesan, for sering

Directions

1. eak up the tomatoes and their juices in a medium bowl with your hands or a potato masher. Add the oil, garlic, 2.4 tsp salt, and 1/2 tsp. pepper. In a separate medium bowl, combine the uncooked rigatoni, onion, and mushrooms.

2. read a third of the tomato mixture in the bottom of a 4 – 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 3.5 to 4 hours

3. Serve sprinkled with Parmesan

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