Crockpot Baked Ziti

 

• 2 (25 ounce) jars of pasta sauce 
• 15 oz tomato sauce 
• 1 pound UNCOOKED penne pasta 
• 15 oz ricotta cheese or cottage cheese 
• 2 eggs 
• 1/3 cup freshly chopped basil 
• 2 cups of freshly grated parmesan cheese 
• 1 cup shredded mozzarella cheese 

Instructions

1. Combine ricotta, eggs, and basil in a bowl and stir well
2. In a large bowl, combine both jars of pasta sauce and the tomato sauce together.
3. Grate the Parmesan cheese and set aside.
4. Grease the inside of a 6 qt slow cooker 
5. Add 2 1/3 cups of pasta sauce to the bottom of the slow cooker
6. Add 1/3 of the uncooked penne.
7. Dot on half of the ricotta mixture and spread out evenly.
8. Add half of the Parmesan cheese (1 cup)
9. Add another 2 1/3 cups of sauce mixture
10. Add an additional 1/3 of the uncooked penne.
11. Dot on the remaining ricotta and spread out.
12. Sprinkle on the remaining parmesan cheese (1 cup)
13. Add the last 1/3 of the uncooked penne.
14. Top with the remaining 2 1/3 cups of sauce mixture
15. Cover and cook on high for 2-3 hours, or until pasta is al dente (we cooked ours for around 2 1/2 hours)
16. During the last few minutes, add the mozzarella cheese to the top and allow to melt