Slow-Cooker Baked Spinach and Mushroom Rigatoni

Added an extra clove of minced garlic and 1/2 cup of fresh basil, chiffonade. Per other reviewers, the tomatoes don't really make a sauce. Instead, tomatoes, spinach, and mushrooms create more of a savory broth. I think I will play with the recipe some, like SCcook and consider adding tomato sauce, as I would have liked more sauce to bind it all together. We had ours at 3 1/2 hours and the pasta was already very soft. 4 hours would have been too much. Also, it doesn't make sense to combine the rigatoni, onion, and mushrooms... unnecessary work... just layer them on!

After playing with the recipe it is now a staple in our house. I have added tomato sauce mixed with my own herbs to add moisture to the recipe. Italian Herbs and organic Basil with lots of minced garlic are the best. Spray the sides of the crock pot with cooking spray to keep recipe from sticking. I don't use the ricotta--it is unnecessary. As a side note, I use low salt sauce and canned tomatoes. I have also tried canned, frozen and fresh mushrooms. The canned seemed to add more moisture and I prefer their texture in this recipe. If you are not watching your salt intake, just pour a can of spaghetti sauce on tap before you cook and moisture content will be fine.

Wow! I must have done something wrong, because this was a hit at my house! I followed the recipe, except I used a 28oz. can of diced tomatoes, all button mushrooms, and minced garlic. The only problem I had was the prep time being longer than 15 minutes. Next time, I'll slice the mushrooms and onion and shred the mozzarella in advance.

Disappointing is an understatement!! The pasta on the bottom was much and on top it wasn't cooked. If I were to make this again, I would stir if periodically. I also had to add seasoning. Not the best :(

Why a slow cooker. This recipe should take no time at all to cook the conventional way. And you really need more herbs otherwise it would be kind of blah.

It was easy to make but very bland, a total disappointment.

Bad recipe!

every crock pot recipe I've ever seen says to add the pasta during the last hour....can't imagine what sort of mush this would make...maybe cut the cooking time in half would help, but then what's the point of using the crock pot? Maybe using Italian tomatoes (the canned ones with the Italian herbs already added) might help with the lack of flavor...

I've never been disapointed in a real simple recipie before, but this one was mushy and bland. I cooked on high for 3.5 hours and the pasta was overcooked to mush that would hardly maintain there shape. There was not as much tomato sauce as the picture. It was very bland and needed a lot of something. I couldn't serve this to my family.