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Italian Pasta Casserole

All the traditional flavors abound in this dish reminiscent of lasagna. “This is a zippy and hearty recipe that our family and guests really like.”—Denise Rasmussen, Salina, Kansas

6 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

2 cups uncooked spiral pasta
1/2 pound lean ground beef (90% lean)
1/2 pound Italian turkey sausage links, casings removed
1 small onion, finely chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/3 cup tomato paste
3/4 teaspoon Italian seasoning
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 ounces sliced turkey pepperoni
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Cook pasta according to package directions. Meanwhile, crumble beef
and sausage into a large skillet; add onion. Cook and stir over
medium heat until meat is no longer pink. Add garlic; cook 1 minute
longer. Drain. Stir in the tomatoes, tomato paste and seasonings.
Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain pasta; stir in meat mixture and pepperoni. Transfer half of the
pasta mixture to a 2-qt. baking dish coated with cooking spray.

2 of 2

Italian Pasta Casserole (continued)

Directions (continued)

Sprinkle with half of the cheese; repeat layers.
Cover and bake at 350° for 20-25 minutes or until bubbly. Yield:
6 servings.

Nutrition Facts: 1 cup equals 335 calories, 11 g fat (4 g saturated fat), 64 mg cholesterol, 752 mg sodium, 33 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.