Slow Cooker Baked Spinach And Mushroom Rigatoni Recipes

CREAMY SPINACH & RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

Steps:

• Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.
• Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.
• Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

SLOW-COOKER BAKED SPINACH AND MUSHROOM RIGATONI

Steps:

• 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, and mushrooms.
• 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.
• Serve sprinkled with the Parmesan.

EGG, SPINACH, AND MUSHROOM SLOW COOKER CASSEROLE

Steps:

• Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.
• Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.

BAKED MUSHROOMS WITH SPINACH

Steps:

• Place spinach in a greased 8-in. square baking dish; set aside. Remove stems from mushrooms. Set caps aside; chop stems. Saute chopped mushrooms and onion in 2 tablespoons butter; spoon over spinach. Sprinkle with bacon. Top with mushroom caps. Melt remaining butter; brush over caps., In a large saucepan, combine the milk, cheese, mustard, salt and pepper. Cook and stir over medium-low heat until cheese is melted; pour over the top. Bake, uncovered, at 350° for 35-40 minutes or until mushrooms are tender.