INSTRUCTIONS
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!
NUTRITION
Nutrition Facts Amount Per Serving
Calories 377 kcal
Carbohydrates 38 g
Protein 22 g
Fat 15 g
Saturated Fat 9 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 4 g
Trans Fat 0.003 g
Cholesterol 77 mg
Sodium 644 mg
Potassium 314 mg
Fiber 2 g
Sugar 3 g
Vitamin A 696 IU
Vitamin C 3 mg
Calcium 403 mg
Iron 2 mg
