Slow Cooker Turkey & Bean “Lasagna” Pasta


  • 1 lb. ground turkey breast
  • 2 cans (14.5 oz. each) Our Family® Diced Tomatoes
  • 1 can (14.5 oz.) Our Family® Light Red Kidney Beans, drained and rinsed
  • ½ cup finely chopped Our Family®  White Onion
  • 1 Tbsp Our Family® Oregano Leaves
  • 1 ½ tsp. Our Family® Minced Garlic In Water
  • 1 tsp Our Family® Salt
  • 1 tsp Our Family® Ground Black Pepper
  • 2 cups Our Family® Penne Rigate Pasta
  • 1 tsp Our Family® 100% Pure Olive Oil
  • 1 cup Our Family® Low-Moisture Part-Skim Shredded Mozzarella Cheese
  • ⅓ cup Our Family® Whole Milk Ricotta Cheese
  • 2 Tbsp chopped fresh basil plus additional for garnish (optional)
  • 2 Tbsp Our Family® 100% Grated Parmesan Cheese


Approximate nutritional values per serving (1 cup turkey mixture, 1 tablespoon ricotta cheese mixture): 329 Calories, 10g Fat, 4g Saturated Fat, 53mg Cholesterol, 673mg Sodium, 33g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 24g Protein


Do Ahead

  1. In large zip-top plastic bag, combine turkey, tomatoes with their juice, beans, onion, oregano, garlic, salt and pepper; seal bag, pressing out excess air. Massage bag to break up turkey into small pieces; refrigerate up to 2 days.
  2. Prepare pasta as label directs; drain and transfer to large bowl. Stir in oil and refrigerate pasta mixture 15 minutes or until completely cool; cover and refrigerate up to 2 days.


Day Of

  1. In 5- to 6-quart slow cooker, stir turkey mixture, breaking up turkey with side of wooden spoon until well combined; cover and cook on high 2 ½ hours or low 5 hours. Stir in prepared pasta and sprinkle with mozzarella cheese; cover and cook on high 10 minutes or until cheese melts and pasta is heated through. Makes about 8 cups.
  2. In small bowl, stir ricotta cheese, basil and Parmesan cheese. Makes about ½ cup.
  3. Serve turkey mixture topped with ricotta cheese mixture garnished with basil, if desired.

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