Instagram Facebook X-twitter Linkedin Spotify
Donate
Slow Cooker Baked Spinach and Mushroom Rigatoni Serves 4 Ingredients 1 28-ounce can whole peeled tomatoes 2 tablespoons olive oil 2 cloves garlic, chopped Kosher salt and black pepper ½ pound rigatoni 1 red onion, sliced 1 pound mixed mushrooms (i.e. cremini, button, shitake), trimmed and sliced 2 10-ounce packages of frozen spinach, thawed and squeezed of excess liquid 1 15-ounce container ricotta 8 ounces mozzarella, grated grated Parmesan, for serving Directions Break up the tomatoes and their juices in a medium bowl with your hands or a potato masher. Add the oil, garlic, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate medium bowl, combine the uncooked rigatoni, onion, & mushrooms. Spread ⅓ of the tomato mixture in the bottom of a 4- to 6-quart slow cooker. Top with half the pasta mixture, half the spinach, ⅓ of the tomato mixture, half the ricotta, and half the mozzarella; repeat. Cover and cook on high until the pasta is tender, 3½ to 4 hours.
By

Enjoying Slow Cooker Season

When the temperatures are frigid outside, your slow cooker is your best friend.  
Junior Cal Wing celebrates back-to-back 3-pointers.
By

Rye Boys Basketball Upsets No. 1 Suffern in County Center to Earn Shot at Section Title

Garnets beat Mounties 60-49 Monday, move on to section championship game Saturday night against Clarkstown North.

On The Record.

Join our free weekly newsletter and get the stories that matter.

Sign up