Slow Cooker Turkey & Bean “Lasagna” Pasta

Prep: 10 minutes plus chilling
Cook: 2 hours 40 minutes
Serves: 8

• 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
• 1/2 cup finely chopped white onion
• 1 tbsp. Our Family® Oregano Leaves
• 1 1/2 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
• 1/3 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

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.