Crumble and brown Italian sausage. Drain and set
aside. Combine ricotta, eggs, and basil in a bowl
and stir well. In a large bowl, combine both pasta
sauces, tomato sauce, and Italian sausage together.
Grate parmesan cheese and set aside.
Grease the inside of a 6 quart slow cooker. Add 2
1/3 cups pasta sauce to the bottom of the slow
cooker. Add 1/3 of the uncooked penne pasta. Dot with
1/2 the ricotta mixture and spread out evenly.
Add 1/2 the parmesan cheese. Add another 2 1/3
cups of the pasta sauce. Add additional 1/3 of
the penne pasta. Dot the remaining ricotta and
spread evenly. Sprinkle on the remaining parmesan
cheese. Add last 1/3 of the uncooked penne pasta. Top
with remaining pasta sauce. Cover and cook on high
for 2-3 hours or until pasta is al dente.
Top with mozzarella cheese and allow to melt.
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