Slow Cooked Italian Sausage & Ricotta Rigatoni

INSTRUCTIONS

1. Prepare the ricotta mixture by combining the ricotta, parmesan, eggs, fresh basil, black pepper and garlic powder. Set aside.
2. Select SAUTE – high for 30 minutes. Press START.
3. Once preheated, add oil to coat the bottom of the pot.
4. Add the sausage and brown for 3-5 minutes. Use a wooden spoon to break the sausage into pieces.
5. Add the onion and garlic and sauté for 3 minutes, stirring occasionally.
6. Add the tomato paste and stir well.
7. Add the diced tomatoes and cook for 2 minutes.
8. Press CANCEL.
9. Add the pasta, water, basil, Italian seasoning, and red chili flakes. Stir well.
10. Using a ladle, transfer 4 cups of the sauce to a large measuring cup or bowl.
11. Add half of the dried pasta to the pot with the sauce and stir well.
12. Evenly place spoonfuls of half the ricotta mixture on top of the pasta.
13. Add the remaining dried pasta on top of the ricotta.
14. Pour the remaining sauce evenly over top.
15. Gently move around the top layer of pasta so the pasta is fully coated in the sauce.
16. Evenly place spoonfuls of the remaining ricotta mixture on top.
17. Sprinkle 1/4 cup of parmesan cheese over the top.
18. Secure the lid on the pot and set to VENT.
19. Select SLOW COOK-Custom-High and set the time for 2 1/2 hours.
20. Press START.
21. When time is done, open the lid and top with some fresh torn basil leaves.
22. Use a large spoon to serve and enjoy!