BAKED ZITI

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• 1 1/4 pound Italian sausage

• 1 onion, chopped
• 2 garlic cloves, minced
• 1 (15-ounce) container ricotta cheese
• 2 egg whites
• 2 cups shredded mozzarella cheese, divided
• 1 cup Parmesan cheese, divided
• 1/2 teaspoon oregano
• 2 (26-ounce) jars spaghetti sauce
• 1 (16-ounce) box uncooked ziti pasta
• 1/4 teaspoon chopped parsley
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• Coat a 5-quart slow cooker with cooking spray.
   
• Rinse uncooked pasta, drain and set aside.
   
• In a large skillet over medium-high heat, cook sausage, onion, and garlic 6 to 8 minutes, or until browned; drain and set aside.
   
• In a medium bowl, combine ricotta cheese, egg whites, 3/4 cup mozzarella cheese, 3/4 cup Parmesan cheese, and oregano; mix well.
   
• In the slow cooker, layer 2 cups sauce, half the sausage mixture, 1/2 cup mozzarella cheese, half the ziti, and half the ricotta mixture; repeat layers. Top with remaining sauce and remaining mozzarella cheese. Sprinkle the remaining Parmesan cheese and parsley on top.
   
• Cover and cook on low 4 to 5 hours, or until pasta is tender.
• Note: This recipe has been around so much I am not sure where it originated but I think maybe with the Crockin' Girls.