7 cups good-quality tomato sauce
1 (16-ounce) package rigatoni, penne, or ziti
1 (16-ounce) container whole-milk cottage or ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
1 (8-ounce) ball fresh mozzarella, chopped or pulled into bite-size pieces
1 (10-ounce) package thawed frozen spinach, squeezed of excess liquid
4 large cloves garlic, pressed or minced
2 tablespoons olive oil
2 1/2 teaspoons kosher salt
1/2 teaspoon sugar
1/8 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
Coat the inside of a 4- to 6-quart slow cooker with cooking spray.
Rinse and drain the rigatoni in cold water. In the bowl of the slow cooker combine the noodles, tomato sauce, cottage cheese, 1 cup shredded mozzarella, fresh mozzarella, spinach, garlic, olive oil, salt, sugar, and red pepper flakes. Stir to thoroughly combine the ingredients.
Turn slow cooker on low and cook for 3 1/2 hours, until pasta is tender. Sprinkle remaining mozzarella and Parmesan over the top. Cover and cook on high until cheese is melted, 15 to 20 minutes. (If making in advance or serving for company, transfer cooked noodles to an oven-proof serving dish, top with the remaining cheese, and finish in a 400°F oven until cheese is melted and golden, 15 to 20 minutes.)
Serves 6 to 8.
Uploaded: Mar 12, 2014