Dark's Kitchen

2 25 oz. jars marinara sauce (or use my homemade marinara sauce, found in Meals)
1 lb penne pasta
3 C Italian cheese blend, grated
1 15 oz. pkg ricotta cheese
2 eggs
1/2 C fresh basil, chopped
3 garlic cloves, minced
1 Tbsp lemon juice
1/2 Tbsp rosemary
Salt and pepper, to taste


In a medium bowl, mix ricotta, eggs, garlic, rosemary, lemon juice, salt, and pepper, until combined.

Fold in basil.

Grease the inside of crock pot with non-stick spray or butter.

Pour 2 C pasta sauce into bottom of crock pot. Layer 1/3 of penne noodles on sauce, followed by 1/2 of ricotta mixture and 1/3 of Italian cheese blend.

Repeat for a second layer.

Top with remaining penne and sauce.

Cook on high for 3-4 hours, or until noodles are al dente.

Top with remaining cheese and cook an additional 30 minutes, or until cheese is melted through.
Crock Pot Baked Ziti
Meals         Desserts                     Breads                         Dips                     Misc.                       Weight Watchers