Slow-Cooker Baked Spinach And Mushroom Rigatoni - cooking recipe

Ingredients

1 (28 ounce) can whole canned tomatoes
2 tablespoons olive oil
2 garlic cloves, chopped
kosher salt and black pepper
1/2 lb rigatoni pasta
1 red onion, sliced
1 lb mixed mushrooms, trimmed and sliced (such as cremini, button, and shiitake)
2 (10 ounce) packages frozen spinach, thawed and squeezed of excess liquid
1 (15 ounce) container ricotta cheese
8 ounces mozzarella cheese, grated
grated parmesan cheese, for serving

Preparation

Break up the tomatoes and their juices in a medium bowl with your hands or a potato masher. Add the oil, garlic, 3/4 teaspoon salt, and 1/2 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, 3 1/2 to 4 hours.
Serve sprinkled with the Parmesan.