Combine crushed tomatoes, tomato paste, 2 cups of water, oil, honey, oregano, salt, pepper, and red pepper flakes in the base of a large slow cooker. Cover and cook on low for 4-5 hours.
After 4-5 hours, remove the lid and add the remaining 1 cup of water, noodles, cottage cheese, and mozzarella cheese. Stir to combine.
Cover, turn the slow cooker to high, and cook for about 45 minutes for whole grain pasta and 25 minutes for white pasta, or until pasta is tender, stirring halfway through the cooking time. Once the pasta is tender, finish with Parmesan cheese and serve.
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Notes
Using Jarred Sauce: In place of the homemade tomato sauce, omit the crushed tomatoes, oil, honey, oregano, salt, pepper, crushed red pepper flakes, and 2 cups of water. Instead, combine 28 ounces of your favorite jarred sauce and 1 cup of water in the base of the crockpot and cook on low heat for 1 hour before adding the pasta, cottage cheese, and cheese. Adding Meat: Feel free to brown up ground beef or sausage and add to the sauce when you add the pasta.Ricotta: In place of cottage cheese, feel free to use ricotta cheese. Leftovers: Store leftovers in an airtight container in the refrigerator for 4-5 days.