I found this on a great blog "A Year of Slow Cooking":
Check out some of her other great recipes!
"BAKED SPINACH & CHEESE NOODLES
I made a roux (and this time I spelled it right!) with the butter and flour, and then added the milk, the container of ricotta cheese and stirred in the spinach, red pepper, and spices. Oh! Use a big pot, so you don't have to transfer halfway through the way that I might have needed to do. And then you won't drop slimy spinach on the floor...
Spray the inside of your slowcooker with cooking spray and dump in a package of uncooked pasta noodles. Turn on your crockpot so you won't "shock it" when you stir your cheese and spinach mixture into the noodles. Crockpot stoneware shouldn't change temperatures rapidly.
Top with 1/4 cup of parmesan cheese.
Cook on high for 5-7 hours, or until the noodles are tender. The noodles on the top will be a bit crunchy, but this seemed to have more liquid than the ziti I made, and every noodles could be eaten.
Ours took 6 hours to cook on high."