This is a fast, easy dish to make, and is filling without being stodgy – a great summer meal! Remember to grease or spray your crock pot with cooking spray before adding the other ingredients, or you’ll have a hard time cleaning the crock when you’re done with dinner!
1 lb gluten free dried commercial rotini or penne pasta (we prefer Tinkyada)
1 lb fresh spinach, rinsed and chopped (you may use thawed, drained frozen if you wish)
1 32 oz container ricotta
1/4 c ( about .75 oz or 28g) Better Batter Gluten Free flour
1 1/2 cups low fat milk or dairy free substitute
1/4 teaspoon dried leaf basil
1/2 tsp salt
2 c mozzarella cheese
Prepare your 6qt slow cooker with oil or cooking spray. Mix together dry pasta and spinach. In a separate bowl, blend together ricotta, Better Batter flour, milk or non dairy sub, basil, and salt. Pour mixture over dry pasta/spinach mixture. Top with cheese. Cover with lid and bake on high for 4 hours or low for 8 hours, or until liquid is absorbed and pasta is brown around the edges. Remove lid and serve.