Step 1

Combine ricotta, eggs, and basil in a bowl and stir well

Step 2

In a large bowl, combine both jars of pasta sauce and the tomato sauce together.

Step 3

Grate the Parmesan cheese and set aside.

Step 4

Grease the inside of a 6 qt slow cooker

Step 5

Add 2 1/3 cups of pasta sauce to the bottom of the slow cooker

Step 6

Add 1/3 of the uncooked penne.

Step 7

Dot on half of the ricotta mixture and spread out evenly.

Step 8

Add half of the Parmesan cheese (1 cup)

Step 9

Add another 2 1/3 cups of sauce mixture

Step 10

Add an additional 1/3 of the uncooked penne.

Step 11

Dot on the remaining ricotta and spread out.

Step 12

Sprinkle on the remaining parmesan cheese (1 cup)

Step 13

Add the last 1/3 of the uncooked penne.

Step 14

Top with the remaining 2 1/3 cups of sauce mixture

Step 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)

Step 16

During the last few minutes, add the mozzarella cheese to the top and allow to melt

Step 17

Serve alone or topped with red pepper flakes and served with garlic bread

Step 18

Enjoy!