Slow Cooker Recipe: Cheesy “Baked” Spinach Mozzarella Rigatoni

Ingredients

• 7 cups good-quality tomato sauce (I prefer the simple Marcella Hazan sauce or 2 jars of Rao's)
• 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

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