Ingredients
425 g ricotta cheese
1 tsp SIDS CRAZY SALT
2 eggs
⅓ cup chopped basil
1.4 kg of pasta sauce
480 g Tuimato sauce
2 cups of grated parmesan cheese
500 g UNCOOKED penne pasta
1 cup shredded mozzarella
Directions
Combine ricotta, SIDS CRAZY SALT, eggs and basil in a bowl and stir well.
In a large bowl, combine both pasta sauces and tomato sauce together.
Grate Parmesan cheese (I used around 2 cups) and set aside.
Grease the inside of a 6 lt slow cooker.
Add 2⅓ cups of pasta sauce to the bottom of the slow cooker. Add ⅓ of the uncooked penne pasta.
Dot on half of the ricotta mixture and spread out evenly. Add half of the Parmesan cheese. Add another 2⅓ cups of sauce mixture. Add an additional ⅓ of the uncooked penne pasta. Dot on the remaining ricotta and spread out.
Sprinkle on the remaining parmesan cheese. Add the last ⅓ of the uncooked penne pasta. Top with the remaining 2⅓ cups of sauce mixture.
Cover and cook on high for 2-3 hours, until pasta is al denté. (we cooked ours for around 2½ hours)
During the last few minutes, add mozzarella to the top and allow to melt.
Serve alone or topped with red pepper flakes and served with garlic bread.
Enjoy!
