Ingredients
- 1/2 pound lean ground beef
- 3 1/2 cups + 1 tablespoon reduced-sodium chicken broth divided
- 1 1/2 cups organic pizza sauce divided
- 1/2 cup turkey pepperoni
- 1/2 cup cooked ham chopped
- 2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- Pepper to taste
- 8 ounces gluten-free rotini pasta
- 1/2 tablespoon non-GMO cornstarch
- 1 cup mozzarella cheese
Instructions
- 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 done, about 2-3 hours.
- Once cooked, stir in 3/4 cup of pizza sauce (reserving the rest for later) along with the pepperoni, 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 tablespoon 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.