Category: Dinner – Eat it!

Slow Cooker ‘Baked’ Spinach and Mushroom Rigatoni

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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

See Instructions HERE

Sugar in Foods

Disclaimer: This is not a “how to” – it’s just for reference. If something makes me really look and wonder and catches my interest – I’ll share…. I can’t be the only one who will find this interesting!

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