Easy, tasty, and hearty-baked penne is a perfect set it and forget it weeknight meal.
Full time 4 hrs high, 6 hours low
1 lb. penne, dry boxed not cooked
3 cups marinara sauce (or 1 jar)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 tbsp minced garlic
1 tbsp dried basil
1 tbsp dried oregano
1/2 tbsp salt
1/2 tbsp ground black pepper
I am using a 4 quart slow cooker, but this can be done in a 6 quart as well. The layers will just be thinner.
In the bottom of the slow cooker pour enough sauce to coat the bottom by about 1/4".
Add in half of the pasta.
Combine eggs, ricotta, garlic, basil, oregano, salt, and pepper.
Spread half the mixture across the surface of pasta.
Spread 3/4 cup mozzarella across top of ricotta mixture.
Pour over 1 cup sauce.
Repeat process by adding remaining pasta.
Top with remaining ricotta mixture, 3/4 cup mozzarella, and remaining sauce.
Add remaining mozzarella to top off and cook 4 hours on high or 6 hours on low.