One of the highlights of my summer travels is heading down to the “western” shore of Maryland on the Potomac River in St. Mary’s County to visit my other Ellen and her family. We like to kick back and take it easy and this recipe which she originally found on Real Simple is a keeper crockpot go-to. Your family will love it! It’s perfect for a fast, healthy, kid-friendly dinner.
1 28 ounce can whole peeled tomatoes
2 TBSP olive oil
3 cloves garlic
Kosher salt and black pepper
15 ounce container ricotta
8 ounces mozzarella
1/2 pound rigatoni
1 red onion (I have made this so many times that I have used every type of onion and it’s still great!)
1 pound mixed mushrooms (cremini, button, and shiitake) trimmed and sliced (I have made without mushrooms too and it still tasted great!)
2 10 packages frozen spinach thawed and squeezed of excess liquid
* 1/4 cup romano IF you want a little sharper taste
Break up the tomatoes and their juices in a medium bowl. Add the oil, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper.
In a separate bowl, combine the uncooked rigatoni, onion, and mushrooms.
Spread a third of the tomato mixture in the bottom of a crockpot. Top with half the pasta mixture, half the ricotta, half the spinach, and half the mozzarella. Repeat.
Cover and cook on high until the pasta is tender. 4 hours.
Sprinkle with Parmesan.
Sit back and enjoy the compliments! Erin