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
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.