1 medium zucchini, cut into 3/4-inch pieces (about 2 cups)
1 1/2 cups matchstick carrots
1 1/2 cups ricotta cheese (about 12 ounces)
1 cup shredded mozzarella cheese
3/4 cup finely shredded Parmesan cheese
1 (2-ounce) can sliced black olives, drained
1/2 cup water
3 cups roughly chopped baby spinach
1/4 cup fresh basil leaves
How to Make It
Lightly coat a 5-quart slow cooker with cooking spray. Add the marinara sauce, pasta, zucchini, carrots, ricotta, mozzarella, Parmesan, olives, and water; stir to combine. Cover and cook on LOW until the pasta is tender, about 1 hour and 30 minutes to 2 hours.
Gently fold in the spinach until wilted. Spoon into serving bowls, and top evenly with the basil.
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