Gallery

José Picayo

Recipe Summary

hands-on:
15 mins
total:
4 hrs 15 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

499 calories; fat 24g; saturated fat 12g; cholesterol 66mg; sodium 874mg; protein 29g; carbohydrates 45g; sugars 9g; fiber 6g; iron 5mg; calcium 500mg.