Step 1

In a bowl, combine ricotta cheese, eggs, dried herbs, and salt and pepper and stir until well combined.

Step 2

In another bowl, combine marinara sauce and tomato sauce, stir.

Step 3

Coat the inside of the slow cooker/crockpot with nonstick cooking spray.

Step 4

Add a third (about 2 ⅓ cup) of the marinara sauce to the bottom of the crockpot.

Step 5

Add a third (about 1 ⅓ cup) uncooked penne pasta over the sauce, evenly. Try not to overlap pasta.

Step 6

Add half of the ricotta mixture (about 1 ⅓ cup) over the pasta layer. Spread evenly to the edges of the crockpot.

Step 7

Add ½ cup parmesan cheese and ½ cup mozzarella cheese over the ricotta layer.

Step 8

Add another 2 ⅓ cup marinara sauce. Spread to the edges.

Step 9

Add another 1 ⅓ cup uncooked penne.

Step 10

Add the remaining ricotta mixture. Spread to the edges.

Step 11

Top with ½ cup parmesan cheese and ½ cup mozzarella cheese.

Step 12

Add the remaining penne pasta.

Step 13

Top with the remaining marinara sauce.

Step 14

Cover and cook on high for about 3 hours or on low for 6 hours, or until pasta is tender.

Step 15

Remove lid and top with 1 cup mozzarella cheese. Replace lid and serve once cheese has melted.