Ingredients

The following ingredients have 7 Servings
  • Cooking spray
  • 1 pound mild Italian sausage
  • 1 pound spicy Italian sausage
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 (15-ounce) container low fat ricotta cheese
  • 1/2 cup liquid egg whites
  • 3 cups finely shredded Italian blend cheese, divided
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 3 (26-ounce) jars tomato and basil pasta sauce
  • 2 (12-ounce) packages uncooked gluten free penne rigate pasta

Instruction

  • Coat a six-quart slow cooker with cooking spray. Set aside.
  • Remove sausage from its casings. In a large skillet over medium-high heat, cook sausage, onion, and garlic 6 to 8 minutes, or until browned. Break up sausage with the back of your spoon as it cooks. Drain and set aside.
  • In a medium bowl, combine ricotta cheese, egg whites, basil, oregano, and 1 cup shredded Italian blend cheese. Mix until thoroughly combined.
  • In the slow cooker, layer 1 jar of pasta sauce. Then add half the sausage mixture, 1/2 cup Italian blend cheese, one package of the gluten free penne rigate pasta, and half the ricotta cheese mixture. Evenly distribute each layer.
  • Repeat. Then top with the remaining jar of sauce. Then evenly sprinkle 1 cup of Italian blend cheese over top.
  • Cover and cook on low for 5 hours or until pasta is tender.