Ingredients
32 oz ricotta
2 large eggs
1 teaspoon salt
1 teaspoon basil
1/4 teaspoon pepper
1/4 cup grated parmesan plus more for topping
48 oz marina sauce 2 jars (24 oz jars)
12 oz gluten free penne
16 oz shredded mozzarella cheese
Instructions
Spray entire slow cooker insert with non-stick spray.
In large bowl, mix ricotta with two eggs, 1/4 cup parmesan cheese, basil, salt and pepper.
Cover bottom of slow cooker with sauce.
Layer pasta on top of sauce.
Take 5 scoops of the ricotta mixture drop onto sauce.
Top with a layer of mozzarella cheese.
Repeat steps 3-5 two more times.
End with layer of sauce, mozzarella and parmesan.
Cook on high for 2 1/2 hours.
Serve with grated parmesan cheese on top.