Facebook0Twitter0Pinterest0 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 Preheat oven to 350°F (175°C). Heat half of the oil in a skillet and brown meat, transferring it to slow cooker once browned. Add remaining oil, onion, carrot, celery and garlic to skillet and lightly brown. Drain tomatoes, puree in a food processor, and then add to the skillet and simmer with vegetables for 5 minutes. Add herbs and spices and then transfer to slow cooker. Place lid on slow cooker then cook on low setting for 6 hours. Boil pasta according to instructions until al dente and then drain. Add pasta to meat sauce and stir. Pour into an 8” x 10” greased casserole pan. Top with shredded cheese. Bake 15-20 minutes until cheese is melted. Pairs well with, Cecchi Chianti Facebook0Twitter0Pinterest0 Found Under: Main CoursesTurkeySlow Cooker Leave a Review Cancel reply You must Register or Login to post a comment.