If this is the first time trying to make pasta in a slow cooker, this recipe is a great one to begin with.

One note: this makes enough to feed a crowd, so you will need a 6 quart or larger slow cooker.


Jar of pasta sauce

Tomato sauce

Uncooked penne pasta

Ricotta cheese


Freshly chopped basil

Freshly grated parmesan cheese

Asiago cheese (or substitute shredded mozzarella) (or both)


Add 15 oz of ricotta cheese and 2 eggs to a bowl.  Using a fork or spoon will work fine for this.

Chop up some fresh basil and add it to the mix.

Mix it all together and you’re ready to start assembling your dish.

Before beginning, spray your crock pot with cooking spray. This will help cleanup be a lot easier.

Always try to spread the noodles and sauces evenly to ensure proper cooking.

Mix together the pasta sauces and the tomato sauce.  These can be mixed together in a bowl if you desire.

Mix together the ricotta, egg, and basil in a bowl.

Measure out 2 and 1/3 cups of sauce mixture and pour it into the bottom of the crock pot.

Next, measure the penne into three equal amounts and add 1/3 of it to the top of the sauce.

Next, add half of the ricotta/egg/basil mixture.  Add this on by dollops (spoonfuls).  You can spread it, but that will be tricky.

Next up, add half of the parmesan cheese in an even layer.

The next layers will follow the same order as the beginning layers.

2 and 1/3 cups of sauce, 1/3 of the uncooked penne, and then the rest of your ricotta mixture.

Next will be the remaining parmesan cheese.

Next, add the remainder of your noodles on top.

And lastly, the rest of your sauce.

Place the lid on and cook on high for 2 - 2 1/2 hours.  

After the 2 hours and 15 minutes, add the shredded cheese on top.

Cover and let cook for the last 15 minutes and the cheese is melted.




0 votes
Preparation MethodSlow Cook
Preparation Time3 hours
Order by: 
Per page:
  • There are no comments yet