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Combine ricotta, eggs, and basil in a bowl and stir well
In a large bowl, combine both jars of pasta sauce and the tomato sauce together.
Grate the Parmesan cheese and set aside.
Grease the inside of a 6 qt slow cooker
Add 2 1/3 cups of pasta sauce to the bottom of the slow cooker
Add 1/3 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 1/3 cups of sauce mixture
Add an additional 1/3 of the uncooked penne.
Dot on the remaining ricotta and spread out.
Sprinkle on the remaining parmesan cheese (1 cup)
Add the last 1/3 of the uncooked penne.
Top with the remaining 2 1/3 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 1/2 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