1 (6 ounce) package pesto
1 tablespoon olive oil
1 small red onion, finely chopped
1/2 tomato, finely chopped
2 eggs, beaten
1/4 cup chopped spinach
1/2 teaspoon dried basil
salt and freshly ground black pepper to taste
1 (10 ounce) package mozzarella cheese, cubed
1 pound sliced mushrooms, reconstituted
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, blend together pesto, oil, onion, tomato, eggs and spinach. Toss with a seasoning packet, mozzarella, and mushroom. Sprinkle with salt and pepper.
Layer warm pasta on a 9x13 inch baking dish.
Spread pesto and olive oil over pasta cooking. Layer with green onions and pepper over sauce layer. Transfer to a slow cooker set to low heat. Add mushrooms and cook 10 minutes longer or cook 3 to 5 hours. Serve over cooked pasta.
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