Cheesy Spinach and Mozzarella Rigatoni

Name: Cheesy Spinach and Mozzarella Rigatoni
Cuisine: American
Ingredients: 1 (28 ounce) can tomato puree; 1 (6 ounce) can tomato paste; 3 cups water, divided; 1 tablespoon honey; 1 tablespoon olive oil; 2 teaspoons dried oregano; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon red pepper flakes (optional); 1 (16 ounce) package rigatoni; 1 (10 ounce) package thawed frozen spinach, squeezed of excess liquid; 1 cup cottage cheese; 1 cup mozzarella cheese, shredded; Fresh parmesan for serving

Adrianne Onofrei @cook_15272026

CEO and first-time author John Legere puts it all on the table with a one of a kind cookbook, #SlowCookerSunday – Leadership, Life and Slow Cooking with CEO and Chef, John Legere, featuring 52 timeless slow cooker recipes, plus advise to take from the kitchen to the office peppered throughout. This hearty pasta dish, adapted from amindfullmom.com, is one of John's all-time favorites. Packed with rich, cheesy flavor, this recipe will easily become a household staple.

Adrianne Onofrei @cook_15272026

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Ingredients

1 (28 ounce)can tomato puree
1 (6 ounce)can tomato paste
3 cupswater, divided
1 tablespoonhoney
1 tablespoonolive oil
2 teaspoonsdried oregano
1 teaspoonsalt
1/2 teaspoonpepper
1/2 teaspoonred pepper flakes (optional)
1 (16 ounce)package rigatoni
1 (10 ounce)package thawed frozen spinach, squeezed of excess liquid
1 cupcottage cheese
1 cupmozzarella cheese, shredded
Fresh parmesan for serving

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Steps

1

Mix tomato puree, tomato paste, 2 cups water, oil, honey and spices together in the slow cooker. Set to low and cook for 4 to 5 hours.
2

Turn slow cooker to high and mix in 1 cup of water, pasta, spinach and cottage cheese.
3

Top with mozzarella cheese.
4

Cover and let cook for about 45 minutes for whole grain pasta and 25 minutes for white pasta.
5

Serve with Parmesan cheese.