To begin, combine 2 eggs, 15 ounces of ricotta cheese, 1/2 cup chopped basil, 3 cloves of garlic, chopped; 1/2 tablespoon of rosemary, a bit of salt and pepper and 1 tablespoon of lemon juice into a medium size bowl, mix well and set aside.
In a large slow cooker add 2 cups of marinara sauce, 1/3 pound of penne pasta, 1.2 of your ricotta mix and 1 cup of Italian cheese.
Top the cheese with another 1/3 pound of penne, the rest of your ricotta mix, and another cup of Italian cheese. Add another layer of pasta and top with 2 cups of marinara sauce.
Cover and cook on high for three to four hours.
Thirty minutes prior to serving, uncover and add 1 cup of Italian cheese. Cover to melt the cheese and finish baking