• Cut sausage into small pieces.
• In a large skillet, sauté 1 small/medium diced onion and 2 minced garlic cloves in 2 tablespoons butter. Add sausage pieces to brown them lightly.
• Set these elements aside in a bowl and mix in 2 1/2 teaspoons Italian seasoning so the seasoning sticks to the meat and onion.
• In a separate bowl, mix 15 ounces of ricotta cheese, the whites of 2 eggs, 1 cup mozzarella cheese (half the package of sliced cheese, broken in small pieces), and 1 cup grated parmesan cheese.
• Rinse the uncooked pasta in cold water. (Do not cook; rinse only.)
• Spray the inside of the slow cooker with cooking spray. Fill bottom of cooker with 2 cups pasta sauce.
• Next, make layers: first, half the sausage mixture, followed by ½ cup mozzarella
• Next, add 2 cups ziti, and coat with half the ricotta cheese mixture. Then, repeat all the layers. Finally, top with more sauce to prevent ingredients from drying out. (You won’t need all the 3rd jar of sauce. Save for another meal.)

Cover slow cooker and cook on low 4 hours, checking at 3 ½ hours for tenderness of pasta.