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Crock Pot Pasta

April 10, 2013

I love my crock pot. It’s one of those formerly-granny things that have regained popularity like knitting and Betty White. And for good reason. What’s better than having dinner waiting for you? It’s especially nice when you have a toddler to entertain while you’re cooking; I like to throw everything in the crock pot during J’s afternoon nap and — voila! — there it is at 7pm, ready for us.

To-date, most of my crock pot meals have been of the chicken-and-rice or shredded-meat-for-sandwiches variety. I’ve resolved to get more adventuresome in my crockpotting. Tonight, I made my first pasta meal. It was easy and tasty. Not the best pasta I’ve ever had; not exactly the right texture. But that’s not the point of the crock pot.

First, mix together 28 oz. of crushed tomatoes, 2 tablespoons of extra virgin olive oil, 2 cloves of minced garlic and 3/4 tsp salt and 1/2 tsp pepper.


Then, in a separate bowl, mix 1/2 pound rigatoni, 1 pound sliced mushrooms (mixed variety), and 1 chopped red onion.


Now the layering.  1/3 of the sauce mixture, 1/2 the dried pasta mixture, 1 package of thawed and drained frozen spinach, 1/2 of a 15 oz. can of ricotta cheese and 1/2 of a 8 oz bag of shredded mozzarella. (Not a recipe for the lactose intolerant.)  Then do it all again.  Finish up with the cheese layer.


Put it in the crock pot for 3 – 4 hours on high. I took mine out after 3 and the pasta was already a little soggy.

It turned out to be yummy (once I added a little salt.)


2 Comments leave one →
  1. April 10, 2013 5:58 pm

    Nice! I’m def making this.

    • April 10, 2013 6:35 pm

      Glad I could pass on something new — I get in such a dinner rut.

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