Slow-Cooker Creamy Turkey Ragu
- Servings: 6
- Course: Main Dish
Spaghetti is one of the ultimate family comfort foods that simmers in the slow cooker. Here's a lean ground turkey version using rotini pasta. Next time try it with more traditional spaghetti if you like. With slow cooker bags you avoid the sauce that cooks on the slow cooker bowl. So instead of soaking and scrubbing, you can let the slow cooker cool, remove all of the food, then remove the liner and discard. Then wipe the cooled slow cooker bowl with a clean, damp cloth or paper towel to easily clean up any dried on juices or spills.
- 1 28-ounce can crushed tomatoes
- 1 large onion, chopped
- 1 large carrot, peeled and diced
- 4 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 20.4 ounce package lean ground turkey
- 2/3 cup reduced-fat Italian and herb cooking creme
- 1 14 1/2-ounce package Barilla Plus Rotini, cooked following package directions
- Fresh basil for garnish(optional)
- Disposable slow cooker liner
Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Coat with nonstick cooking spray. Combine tomatoes, onion, carrot, garlic, oregano, sugar, salt and red pepper flakes. Crumble in ground turkey and stir to combine. Add mixture to slow cooker.
Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Stir in cooking creme until evenly incorporated into sauce. Stir half of sauce into the cooked pasta; serve remaining sauce on the side. Garnish with basil, if desired. Cool slow cooker completely; remove liner and discard. Makes 6 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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