Baked Spaghetti

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1 (28-ounce) can crushed tomatoes in rich puree

1 (28-ounce) can no sugar tomato sauce

1 (6-ounce) can tomato paste

1 cup water

1/2 cup red wine

1/4 cup extra virgin olive oil

3 cloves minced garlic

3 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons onion powder

1 teaspoon sweet paprika

1 teaspoon Italian Seasoning

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/8 teaspoon red pepper flakes

1 large bay leaf

4 cups Crockpot Marinara Sauce

1 pound hot Italian sausage

1 pound spaghetti

1/2 cup reserved pasta water

2 Tablespoons butter

1 Tablespoon olive oil

1 (32-ounce) container whole milk ricotta cheese

2 cups shredded Parmesan cheese

2 cups shredded mozarella

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