Slow Cooked Turkey Meat Sauce Baked with Rigatoni

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

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
 

Method

  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.

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