Ingredients
1 container (15 ounces) whole-milk ricotta cheese1 large egg, beaten1 teaspoon dried basil1/2 teaspoon crushed red pepper flakes, optional1 jar (24 ounces) meatless pasta sauce2 cups uncooked ziti1/4 cup water2 cups shredded mozzarella cheese1/4 cup minced fresh basil Grated Parmesan cheese, optional
Preparation
In a small bowl, stir together ricotta cheese, egg, basil, and if desired, red pepper flakes. Pour pasta sauce into a 5-qt. slow cooker. Evenly top sauce with pasta; pour water over top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella cheese.
Cover; cook on high until heated through and pasta is tender, 2 to 2-1/2 hours. Top with fresh basil and, if desired, Parmesan cheese and additional red pepper flakes; serve immediately.
