Crock Pot Baked Ziti

INGREDIENTS

• 2 (25 ounce) jars of pasta sauce
• 15 oz tomato sauce
• 1 pound UNCOOKED penne pasta
• 15 oz ricotta cheese
• 2 eggs
• 1/3 cup freshly chopped basil
• 2 cups of freshly grated parmesan cheese (I bought an 8 oz block and had a little left over)
• 1 cup grated Asiago cheese (or use shredded mozzarella)

INSTRUCTIONS

1. Combine ricotta, eggs, and basil in a bowl and stir well
2. In a large bowl, combine both pasta sauces and tomato sauce together.
3. Grate Parmesan cheese (I used around 2 cups) and set aside.
4. Grease the inside of a 6 qt slow cooker (I used vegan butter spread but you can use whatever you have)
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 asiago cheese (or sub mozzarella) to the top and allow to melt
17. Serve alone or topped with red pepper flakes and served with garlic bread
18. Enjoy!

This article and recipe adapted from this site