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Lightly coat 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.
Excerpt from Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family by Valerie Bertinelli. Copyright © 2017 by Valerie Bertinelli. Used with permission by Oxmoor House. All rights reserved.