Spinach and Mushroom Rigatoni


  • 28 oz can whole tomatoes
  • 2 Tbsp olive oil
  • 2 garlic cloves, chopped (~ 2 tsp)
  • 1/2 pound rigatoni pasta
  • 1 red onion
  • 1 pound mushrooms, sliced (portabella)
  • 2 10-oz packages frozen spinach, thawed and squeezed of excess liquid
  • 15-oz ricotta cheese (part-skim)
  • 8 oz mozzarella cheese, shredded
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • Parmesan Cheese, optional topping


  1. Potato-smash the tomatoes in a bowl. Add oil, garlic, salt, and pepper.
  2. Combine the uncooked rigatoni, onion, and mushroom in separate bowl.
  3. Spread 1/3 tomato mixture in the bottom of a 4-6 quart slow cooker.  Top this with half the pasta mixture, half the spinach, and 1/3 tomato mixture, 1/2 ricotta, and 1/2 mozzarella cheese.  Repeat this layering with remaining ingredients.
  4. Cover and cook on high for about 4 hours, until pasta is cooked.
  5. Serve with Parmesan cheese.

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