CROCK POT BAKED ZITI

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Hi! I made this for lunch today. I did all of the prep last night then placed everything in the refrigerator after it cooled. I had everything assembled by 8am this morning and let it cook for 4 hours on low. To make the cleanup a little easier, I used a crock pot liner. In hind-sight, my wife suggested spraying the liner the next time that I make this which will be soon!

I kicked it up a notch for an adult meal by using one pound of ground beef and one pound of sweet Italian sausage. I also used 4 cloves of Garlic instead of 2.

My adult family LOVED it!

Thanks for the recipes!

Recipe Apdated From:www.slowcookerkitchen.com

INGREDIENTS

• 2 cups of freshly grated parmesan cheese (I bought an 8 oz block and had a little left over)
• 1 cup grated Asiago cheese (or use shredded mozzarella)
• 1 pound UNCOOKED penne pasta
• 2 (25 ounce) jars of pasta sauce
• 15 oz tomato sauce
• 15 oz ricotta cheese
• 1/3 cup freshly chopped basil
• 2 eggs

INSTRUCTIONS

1. First, Combine ricotta, eggs, and basil in a bowl and stir well
2. Then, In a large bowl, combine both pasta sauces and tomato sauce together.
3. Grate Parmesan cheese (I used around 2 cups) and set aside.
4. Grease the inside of a 6 qt slow cooker (I used vegan butter spread but you can use whatever you have)
5. Add 2 1/3 cups of pasta sauce to the bottom of the slow cooker
6. Add 1/3 of the uncooked penne.
7. Dot on half of the ricotta mixture and spread out evenly.
8. Add half of the Parmesan cheese (1 cup)
9. Add another 2 1/3 cups of sauce mixture
10. Add an additional 1/3 of the uncooked penne.
11. Dot on the remaining ricotta and spread out.
12. Sprinkle on the remaining parmesan cheese (1 cup)
13. Add the last 1/3 of the uncooked penne.
14. Top with the remaining 2 1/3 cups of sauce mixture
15. Cover and cook on high for 2-3 hours, or until pasta is al dente (we cooked ours for around 2 1/2 hours)
16. During the last few minutes, add asiago cheese (or sub mozzarella) to the top and allow to melt
17. Serve alone or topped with red pepper flakes and served with garlic bread
18. Enjoy!