Ingredients:
(2) 25-ounce jars of pasta sauce
15 oz tomato sauce
1 pound UNCOOKED penne pasta
15 oz ricotta cheese
2 eggs
⅓ cup freshly chopped basil
2 cups of freshly grated parmesan cheese
1 cup shredded mozzarella cheese
PREPARATION:
.Combine the ricotta, eggs, and basil in a bowl and stir well
In a large bowl, combine both jars of pasta sauce and the tomato sauce.
Grate the Parmesan cheese and set aside.
Grease the inside of a 6 qt slow cooker
Add 2 ⅓ cups of pasta sauce to the bottom of the slow cooker
Add ⅓ of the uncooked penne.
Dot on half of the ricotta mixture and spread out evenly.
Add half of the Parmesan cheese (1 cup)
Add another 2 ⅓ cups of sauce mixture
Add ⅓ of the uncooked penne.
Dot on the remaining ricotta and spread out.
Sprinkle on the remaining parmesan cheese (1 cup)
Add the last ⅓ of the uncooked penne.
Top with the remaining 2 ⅓ cups of sauce mixture
Cover and cook on high for 2-3 hours, or until pasta is al dente (we cooked ours for around 2 ½ hours)
During the last few minutes, add the mozzarella cheese to the top and allow to melt
Serve alone or topped with red pepper flakes and served with garlic bread
Enjoy!
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