1 15 oz. container part-skim ricotta
1 cup shredded mozzarella
1 cup grated Parmesan
1 tsp. salt
1 lb. ziti
2 25 oz. jars marina sauce - I used Emeril's
2 Tbsp fnely chopped fresh basil leaves - I used dried
2/3 cup water
Combine all three cheeses and salt in a medium bowl. Rinse ziti under cold water in a colander, allowing some water to cling to pasta. Mist inside of slow cooker with cooking spray. Place half of pasta in an even layer over bottom of cooker. Pour one jar of marina sauce over pasta. Dot with half of cheese mixture and half of basil. Repeat with remaining pasta, sauce, cheese and basil. Pour water over top. Cover and cook on high until pasta is tender, 2-3 hours.
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