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Slow-Cooker Baked Spinach and Mushroom Rigatoni
There’s no need to precook the rigatoni—the tomato sauce and vegetables render the pasta soft, tender, and saturated with juicy flavor.
6 Servings
- 4 hr -
realsimple.com
Servings:
6
| Calories:
477
| Total Fat:
23g
| Chol:
60mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
23g
35 %
Sat Fat
12g
60 %
Total Carb
44g
15 %
Fiber
7g
28 %
Sugars
6g
---
Cholesterol
60mg
20 %
Sodium
671mg
28 %
Protein
27g
54 %
Calories:
28% Rigatoni
25% Ricotta
23% Others combined
22% Mozzarella
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
1 28 ounce can whole peeled tomatoes
2 tablespoons olive oil
2 cloves garlic, chopped
kosher salt and black pepper
1/2 pound rigatoni
1 red onion, sliced
1 pound mixed mushrooms (such as cremini, button, and shiitake), trimmed and sliced
2 10-ounce packages frozen spinach, thawed and squeezed of excess liquid
1 15 ounce container ricotta
8 ounces mozzarella, grated
grated Parmesan, for serving
Directions :
View recipe
directions
on realsimple.com
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Slow-Cooker Baked Spinach and Mushroom Rigatoni
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