The clock is tick-ticking away on our home remodel!! Countertops today, backsplash tomorrow, and floors starting Monday. Hard deadline was set for Halloween so I could have trick or treaters come to the house without a light layer of saw dust and paint on the candy I hand out. The days are just ticking away and I couldn’t be happier. I promise I’ll have PLENTY of home updates on Growing Up Kemper soon!!
So in the meantime, I’m still rocking it in my “basement kitchen” that consists of a slow cooker, griddle and microwave to make all my family meals. This new one. This one is a gem and I’ll be making this one MANY more times to come! A couple hours and you’ve got amazing pasta. Yes, please!
2 jars of your favorite pasta sauce – I stand by Prego Traditional
15 ounce tomato sauce
1 lb uncooked penne pasta
15 ounce ricotta cheese
1/3 cup fresh basil, chopped
2 cups shredded Parmesan cheese
1 cup shredded mozzarella
Combine the ricotta, eggs, and chopped basil in a bowl until mixed well. In a second bowl, combine pasta sauce and tomato sauce.
Add roughly 2 cups of the sauce mixture to the bottom of the slow cooker. Add 1/3 cup uncooked penne. Drop spoonfuls of the ricotta mixture on top and spread evenly. Add 1 cup of Parmesan cheese.
Add another 2 cups of sauce mixture, followed by 1/3 cup uncooked penne, and dot remaining ricotta and spread out. Sprinkle on the remaining 1 cup of Parmesan cheese.
Add the final 1/3 cup of the uncooked penne. Top with remaining sauce mixture.
Cover and cook on high for 2.5-3 hours, or until pasta is al dente.
Prior to serving, add the mozzarella cheese to the top and allow to melt, approximately 10 minutes. Serve with yummy garlic bread and enjoy!