Slow-Cooker Baked Spinach And Mushroom Rigatoni

• 1 (28 ounce) can whole canned tomatoes
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• kosher salt and black pepper
• 1/2 lb rigatoni pasta
• 1 red onion, sliced
• 1 lb mixed mushrooms, trimmed and sliced (such as cremini, button, and shiitake)
• 2 (10 ounce) packages frozen spinach, thawed and squeezed of excess liquid
• 1 (15 ounce) container ricotta cheese
• 8 ounces mozzarella cheese, grated
• grated parmesan cheese, for serving

1. Break up the tomatoes and their juices in a medium bowl with your hands or a potato masher. Add the oil, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate medium bowl, combine the uncooked rigatoni, onion, and mushrooms.
2. Spread a third of the tomato mixture in the bottom of a 4- to 6-quart slow cooker. Top with half the pasta mixture, half the spinach, a third of the tomato mixture, half the ricotta, and half the mozzarella; repeat. Cover and cook on high until the pasta is tender, 3 1/2 to 4 hours.
3. Serve sprinkled with the Parmesan.

tomatoes, olive oil, garlic, kosher salt, rigatoni pasta, red onion, mixed mushrooms, frozen spinach, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/slow-cooker-baked-spinach-and-mushroom-rigatoni-501339 (may not work)