Great Tastes of Manitoba

Slow Cooked Turkey Meat Sauce Baked with Rigatoni

7 hours
Prep: 20 Minutes | Cook: 6 hours & 30 minutes | Servings: 6

Ingredients

  • 2 lbs (900 g) Granny’s ground turkey

    3 Tbsp (45 mL) olive oil

    3 cups (750 mL) Peak of the Market onion, finely chopped

    2 cups (500 mL) Peak of the Market carrot, finely chopped

    1 cup (250 mL) celery, finely chopped

    2 tsp (10 mL) garlic, finely chopped

    2 (796 ml) cans low sodium whole tomatoes

    2 tsp (10 mL) dried oregano

    4 tsp (20 mL) dried basil

    1 Tbsp (15 mL) salt

    1/4 tsp (1.25 ml) freshly ground black pepper

    1 lb (454 g) dried rigatoni pasta

    1 cup (250 ml) Mozzarella cheese, shredded

Directions

  1. Preheat oven to 350°F (175°C).
  2. Heat half of the oil in a skillet and brown meat, transferring it to slow cooker once browned.
  3. Add remaining oil, onion, carrot, celery and garlic to skillet and lightly brown.
  4. Drain tomatoes, puree in a food processor, and then add to the skillet and simmer with vegetables for 5 minutes.
  5. Add herbs and spices and then transfer to slow cooker. Place lid on slow cooker then cook on low setting for 6 hours.
  6. Boil pasta according to instructions until al dente and then drain.
  7. Add pasta to meat sauce and stir.
  8. Pour into an 8” x 10” greased casserole pan.
  9. Top with shredded cheese.
  10. Bake 15-20 minutes until cheese is melted.

 

Pairs well with, Cecchi Chianti

 

 

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