Slow-Cooker Baked Spinach And Mushroom Rigatoni From Real Simple

• 28 ounces whole peeled tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic chopped
• black pepper
• 1/2 pound rigatoni
• 1 red onion sliced
• 1 pound mixed mushrooms such as cremini, button, and shiitake, trimmed and sliced
• 20 ounces frozen spinach thawed and squeezed of excess liquid
• 15 ounces ricotta
• 8 ounces mozzarella grated
• grated Parmesan 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, 31/2 to 4 hours.
3. Serve sprinkled with the Parmesan.

tomatoes, olive oil, garlic, black pepper, rigatoni, red onion, mushrooms, frozen spinach, ricotta, mozzarella grated

Taken from www.yummly.com/recipe/Slow-Cooker-Baked-Spinach-and-Mushroom-Rigatoni-from-Real-Simple-1211001 (may not work)