noticing joy on the surface of simple things … the evidence of holiness happening in the daily grind.

Day 9: Come and Get It October 10, 2013

Final Button 3I am zealous about sharing great recipes.  One of the positive results of the move to South  Florida is all the time I have to cook.  That includes trying new recipes and reviving old ones.

Last night I made a fantastic crock pot meal that I simply have to pass on.  Credit goes to RealSimple magazine, May edition.  But I made a few simple changes.   Here’s why I loved it:

  • You can make it with your eyes closed….almost…well it really is easy peasy lemon squeezy.
  • It is healthy.
  • It is vegetarian – but a hearty main dish.  However, if you are married to a wholehearted meatatarian, he will most likely suggest a side of meatballs as mine did.  Not because the recipe needs it – because his DMA (the meat gene) needs it.
  • Crockpots act like food fairies who cook for you.  I am in love with mine.

Here it is:  Baked Spinach and Mushroom Rigatoni.

Hands on time 15 min (if you’re slow)/Total time:  4 hours 15 min/Serves 6 – per the magazine.   They didn’t actually say ‘if you’re slow.’   And it’s ok to be slow.

  • 1 28 oz can whole peeled tomatoes  (I used crushed)
  • 2 Tlb olive oil
  • 2 garlic cloves (more…)
  • Kosher salt and pepper
  • 1/2 pound rigatoni
  • 1 red onion sliced
  • 1 pound mixed mushrooms trimmed and sliced (I used baby Portobello, hoping to satisfy the meatatarian’s  need for at least meat-like texture).  The magazine suggests cremini, button, and shiitake.
  • 2 10 oz packages frozen spinach, thawed and squeezed of excess liquid.  (FRESH is best!  I used 2-3 handfuls per layer.  Plus, who in the world likes squeezing spinach?)
  • 1 15 oz container ricotta
  • 8 oz mozzarella, grated.
  • My addition:  red pepper flakes and italian seasoning for the top.

My Instructions:  

MIx tomatoes with garlic and olive oil.  Pour 1/3rd of it in the bottom of the crock pot.

Then layer in this order:  1/2 the pasta, 1/2 the onion, mushrooms, spinach.  Another 1/3rd of tomatoes.  1/2 Ricotta (plop on in spoonfuls, and spread a bit if you want to) and 1/2 the mozzarella.   Repeat.  Sprinkle with red pepper flakes and italian seasoning.    Cover and cook on HIGH for 31/2 to 4 hours.

Tell your people…”come and get it.”

ps:  Their instructions:

Break up the tomatoes and their juices in a medium bowl with your hands or a potato masher.  Add the oil, garlic, 3/4 tsp salt and 1/2 tsp 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 4-6 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 with parmesan.


2 Responses to “Day 9: Come and Get It”

  1. yum!
    xx Tia

  2. Angela Says:

    Oh my goodness that sounds Delish & easy breezy ! My kind of recipe !

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