Easy Crockpot Baked Ziti

• Vegetarian

• Produce

  • 1/3 cup Basil

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 (25 ounce jars Pasta sauce
  • 15 oz Tomato sauce

• Pasta & Grains

  • 1 lb Penne pasta

• Dairy

  • 1 cup Asiago cheese, grated
  • 2 cups Parmesan cheese
  • 15 oz Ricotta cheese

Found on buildyourbite.com

Description

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 (I bought an 8 oz block and had a little left over)
• 1 cup grated Asiago cheese (or use shredded mozzarella)

Directions

• Combine ricotta, eggs, and basil in a bowl and stir well
• In a large bowl, combine both pasta sauces and tomato sauce together.
• Grate Parmesan cheese (I used around 2 cups) and set aside.
• Grease the inside of a 6 qt slow cooker (I used vegan butter spread but you can use whatever you have)
• Add 2⅓ 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 2⅓ cups of sauce mixture
• Add an additional 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 2⅓ cups of sauce mixture
• Cover and cook on high for 2-3 hours, or until pasta is al dente (we cooked ours for around 2½ hours)
• During the last few minutes, add asiago cheese (or sub mozzarella) to the top and allow to melt
• Serve alone or topped with red pepper flakes and served with garlic bread
• Enjoy!