Ingredients

The following ingredients have 6 Servings
  • 1/2 Lb Lean ground beef (I used 92% lean)
  • 3 1/2 Cups + 1 Tbsp Reduced sodium chicken broth (divided)
  • 1 1/2 Cups Organic pizza sauce (divided)
  • 1/2 Cup Turkey pepperonis (packed (about 24 pepperonis))
  • 1/2 Cup Cooked ham (chopped)
  • 2 tsp Italian seasoning
  • 3/4 tsp Salt
  • Pepper
  • 8 Oz Gluten-free rotini pasta
  • 1/2 Tbsp Non-GMO Cornstarch
  • 1 Cup Mozzarella cheese

Instruction

  • Crumble the ground beef into the bottom of a 7 quart slow cooker and add in 1 cup of the broth, reserving the rest for later.
  • Cook on low heat until the beef is cooked, about 2-3 hours. (Mine was good at 2 hours.)
  • Once cooked, stir in 3/4 cup of pizza sauce (reserving the rest for later) along with the pepperonis, ham, Italian seasoning, salt and a pinch of pepper until well mixed. Then, stir in the pasta and remaining 2 1/2 Cups of broth.
  • In a small bowl, whisk together the remaining 1 Tbsp of chicken broth with the cornstarch until smooth. Stir into the slow cooker.
  • Cover and turn the slow cooker to HIGH heat and cook until the pasta is done, about 1 hour. You don't want to overcook your noodles, so I recommend checking about 45 minutes in and watching them closely.
  • One cooked, stir in the cheese and remaining 3/4 cup of pizza sauce.
  • DEVOUR immediately!