In a large bowl, combine both jars of pasta sauce and the tomato sauce together.

Grate the Parmesan cheese and set aside.

Grease the inside of a 6 qt slow cooker

Add 2 ⅓ cups of pasta sauce to the bottom of the slow cooker

Add ⅓ of the uncooked penne.

Dot on half of the ricotta mixture and spread out evenly.

Add half of the Parmesan cheese (1 cup)

Add another 2 ⅓ cups of sauce mixture

Add an additional ⅓ of the uncooked penne.

Dot on the remaining ricotta and spread out.

Sprinkle on the remaining parmesan cheese (1 cup)

Add the last ⅓ of the uncooked penne.

Top with the remaining 2 ⅓ cups of sauce mixture

Cover and cook on high for 2-3 hours, or until pasta is al dente (we cooked ours for around 2 ½ hours)

During the last few minutes, add the mozzarella cheese to the top and allow to melt

Serve alone or topped with red pepper flakes and served with garlic bread

Enjoy!