Ingredients

• 2 Whole Jars of Pasta Sauce (25 Oz Each)
• 15 Ounces Tomato Sauce
• 1 Pound Penne Pasta, Uncooked
• 15 Ounces Ricotta Cheese
• 2 Whole Eggs
• 1/3 Cup Chopped Basil
• 2 Cups Freshly Grated Parmesan Cheese
• 1 Cup Grated Asiago Cheese (Or Shredded Mozzarella)

Directions

1. Combine ricotta, eggs, and basil in a bowl and stir well. In a separate large bowl, combine pasta sauce and tomato sauce.
2. Grease inside of a large slow cooker.
3. Add a few cups of the pasta sauce to the bottom of the slow cooker and add approximately half a cup of uncooked pasta. Dot on half of the ricotta mixture and spread out evenly. Add half of the parmesan cheese.
4. Repeat step 3 until a total of 3 layers have been made. Reserve approximately 2 cups of sauce to put on top and cover all of the pasta.
5. Cover and cook on high 2-3 hours.
6. During the last few minutes, add asiago cheese (or mozzarella) to the top and melt. Serve with red pepper flakes and garlic bread.