Ingredients

The following ingredients have 4 Servings
  • 1 pound uncooked spaghetti noodles
  • 2-3 eggs
  • 1 tablespoon water
  • 1 1/2 cups fresh grated Parmesan cheese
  • 15 oz container ricotta cheese
  • 24 oz jar spaghetti sauce
  • 8 oz Alfredo sauce
  • 4 oz pesto sauce
  • 1 cup shredded Italian cheese blend

Instruction

  • Spray crock with nonstick spray
  • Beat together eggs and water and set aside
  • Spread about 1/3 of the jar of spaghetti sauce in bottom of crock
  • Layer with one third of the uncooked spaghetti noodles, broken as needed to fit all across the bottom in a layer
  • Pour 1/3 of the egg mixture evenly over the noodles
  • Sprinkle with 1/2 cup Parmesan cheese
  • Carefully spread 1/2 of the container of ricotta over this and then top with Alfredo sauce
  • Repeat the noodle, egg, Parmesan, ricotta layers then top with pesto
  • Repeat with just the noodle, egg, Parmesan and then top with remaining 2/3 spaghetti sauce
  • Top it all off with the shredded Italian cheese
  • Cover and cook on high for around 3 hours or on low for 5-6 hours
  • Let sit for 30 minutes or more and then slice and serve