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photo Slow-Cooker Baked Spinach and Mushroom Rigatoni Recipe | Say Mmm

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
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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
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Cholesterol 60mg
20 %
Sodium 671mg
28 %
Protein 27g
54 %
Calories:
28% Rigatoni
25% Ricotta
23% Others combined
22% Mozzarella
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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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