11.29.2011

Crock Pot Rigatoni

It's back to the crock pot, my friends! I try to utilize other kitchen appliances and utensils, but this one is just so easy, and almost always turns out an amazing product.

Crock Pot Rigatoni

2 lbs lean, or extra lean ground turkey (for you bovine fanatics, use your ground beef)
4 cups chicken broth - if you're using turkey (use beef broth if you're using beef)
15 oz can tomato sauce
12 oz can tomato paste
1 small onion, chopped
1 tsp oregano
2 tsp basil
1 tsp fennel
1 tsp poultry seasoning (wasn't in the original recipe, but I love this stuff, so in it went)
2 tsp salt
1 Tbsp sugar
1 tsp black pepper
2 Tbsp crushed red pepper flakes
1 box Rigatoni noodles
2 can of mushrooms (had to omit this because of Scott's dislike for these tasty little guys)
2-3 cups shredded cheese (I used a combo of mozzarella and Colby jack)
1 container ricotta cheese (I used reduced fat - there are two sizes of containers at the grocery store, I can't remember the ounces per container, but use the smaller size)

Brown the turkey and onion and drain before placing in the crock pot.
In a mixing bowl add broth, tomato sauce, tomato paste, and spice; whisk well, pour tomato sauce over meat mixture.
In crock pot, stir meat and sauce mixture.
Add dry, uncooked rigatoni to crock pot; mix noodles with meat and sauce. Be sure the noodles are pushed under the sauce.
Add ricotta by spooning tablespoons in at random places throughout the crock pot. Ensure the ricotta is covered by sauce/meat/noodle mix, but do not mix ricotta - just leave in neat little dollops.
Cook on high for 4 hours, or cook on low for 8 hours.
With 30 minutes of cook time left sprinkle shredded cheese on top.
When cheese is nice and melty, it's time to serve up and enjoy.

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