Step 1

Combine the ricotta cheese, eggs, and fresh 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. It's worth measuring the penne into 3 parts. before you begin to ensure an evenly cooked dish.

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 the crock pot baked ziti and cook it on high for 2-3 hours, or until the pasta is al dente. Mine was perfect right around 2.5 hours.

Step 16

During the last 15-30 minutes, add the mozzarella cheese to the top and allow it to melt.

Step 17

Serve alone or topped with red pepper flakes and served with garlic bread and a side salad.