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Bow Tie Venison Bake with Pumpkin Chipotle Sauce

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Total time:  8 – 9 hours 

16 oz bowtie pasta                                         
1-1.5 lb venison roast                                    
1 medium onion, chopped                                                     
8 oz mushrooms, sliced                                 
½ tsp rosemary
1 tsp salt
1 tsp pepper
½ tsp crushed red peppers
1 egg
16 oz ricotta cheese
2 cups sharp cheddar cheese, shredded
1 jar Fischer &Wieser Smokey Pumpkin & Chipotle Pasta Sauce

 

Rub venison roast with salt, pepper, red pepper flakes and ¼ tsp of the rosemary.  Place in crock pot with F&W Pumpkin Chipotle pasta sauce and cook on low for 7 – 8 hours.  Remove roast and cut into small pieces.  Put back in crockpot with the sauce.

Cook bowtie pasta until al dente.  Rinse and drain.

In a medium bowl, combine ricotta cheese and egg and ¼ tsp rosemary.

In a baking dish, layer the ingredients in the following order – half of the bowtie pasta, half of the ricotta cheese mixture, half of the venison and sauce, 1 cup shredded cheese.  Repeat to make a second layer.

Bake in a 350° oven for 25-30 minutes until cheese slightly browns on top.

*The great thing about this recipe is it can be adapted to almost any taste.  You can substitute the venison for beef or sausage, the sharp cheddar for the cheese of your choice and even use a different kind of pasta.  If you want to omit the slow cooker, you can also braise the venison until tender.  Chopped carrots are great add-ins, too!  This is a perfect winter recipe that your whole family will enjoy!

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