main course | slow cooker | turkey

Slow Cooked Turkey Meat Sauce & Baked Rigatoni

Prep Time: 20 minutes Cooking Time: 6 hours 30 minutes 6 servings
Recipe courtesy of Chef Jason Wortzman Copyright © 2018 Granny's Poultry Cooperative (Manitoba) Ltd., All Rights Reserved.

Products Included In Recipe


2 lbs | 900 g Granny's ground turkey
3 tbsp | 45 ml olive oil
3 cups | 750 ml onion, finely chopped
2 cups | 500 ml carrots, 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


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.
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