Cheesy Spinach and Mozzarella Rigatoni


Slow Cooker Size: 4 to 7 quarts
Serves 8 people

Recipe adapted from amindfullmom.com


INGREDIENTS

  • 1 (28-ounce) can tomato puree
  • 1 (6-ounce) can tomato paste
  • 3 cups water, divided
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (16-ounce) package rigatoni
  • 1 (10-ounce) package thawed frozen spinach, squeezed of excess liquid
  • 1 cup cottage cheese
  • 1 cup mozzarella cheese, shredded
  • Fresh parmesan for serving

 

STEPS

  • Mix tomato puree, tomato paste, 2 cups water, oil, honey and spices together in the slow cooker. Set to low and cook for 4 to 5 hours.
  • Turn slow cooker to high and mix in 1 cup of water, pasta, spinach and cottage cheese.
  • Top with mozzarella cheese.
  • Cover and let cook for about 45 minutes for whole grain pasta and 25 minutes for white pasta.
  • Serve with Parmesan cheese.