Description
A comforting, slow-cooked pasta dish featuring marinara sauce, ground turkey, and melty cheese, perfect for chilly evenings.
Ingredients
- 1 pound (450 g) short pasta (penne, rigatoni, or ziti)
- 1 pound (450 g) lean ground turkey
- 1 (24 oz) jar marinara sauce
- 1 (14 oz) can diced tomatoes, drained
- 1 cup water or low-sodium broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh basil or parsley for garnish
- Optional pizza-style toppings: sliced bell peppers, sliced mushrooms, sliced olives, and sliced turkey pepperoni
Instructions
- Brown the turkey: In a skillet over medium heat, cook the lean ground turkey with the chopped onion and garlic until no longer pink. Drain any excess liquid.
- Combine in the Crockpot: Add the cooked turkey mixture to the slow cooker. Stir in the marinara, diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper.
- Add pasta and liquid: Pour the uncooked pasta into the slow cooker and add 1 cup water or broth. Stir gently to make sure the pasta is mostly submerged in sauce.
- Cook low and slow: Cover and cook on LOW for 2 to 2.5 hours, stirring once halfway through to prevent sticking.
- Finish with cheese: About 10–15 minutes before serving, stir in half the mozzarella and all of the parmesan. Sprinkle the remaining mozzarella on top, cover, and allow it to melt.
- Serve and garnish: Stir gently to combine, then top with fresh basil and your favorite pizza-style toppings.
Notes
For a crispier top, transfer to a baking dish and broil for 2-3 minutes. This dish is forgiving for beginners; start with the lowest recommended time and check for doneness.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian