Directions

In a small bowl, stir together ricotta cheese, egg, basil and if desired, red pepper flakes. Pour pasta sauce into a 5-qt. slow cooker. Evenly top sauce with pasta; pour water over top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella cheese.
Cook, covered, on high until heated through and pasta is tender, 2 to 2-1/2 hours. Top with fresh basil and, if desired, Parmesan cheese and additional red pepper flakes; serve immediately.

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