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Pepperoni Ziti Casserole

Pepperoni Ziti Casserole
I took a traditional family recipe and put my own nutritious spin on it to create this casserole. The chopped spinach and turkey pepperoni add color and flair, pleasing both the eyes and the palate. —Andrea Abrahamsen of Brentwood, California
10 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1 package (1 pound) uncooked ziti or small tube pasta
  • 1/2 pound lean ground turkey
  • 2 cans (one 29 ounces, one 8 ounces) tomato sauce, divided
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 5 ounces frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup reduced-fat ricotta cheese
  • 4 teaspoons Italian seasoning
  • 2 garlic cloves, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1 tablespoon grated Parmesan cheese
  • 1-1/2 ounces sliced turkey pepperoni

Directions

  • Cook pasta according to package directions.
  • Meanwhile, in a large nonstick skillet, cook turkey over medium heat
  • until no longer pink; drain. Transfer to a large bowl. Add the
  • 29-oz. can tomato sauce, 1 cup mozzarella cheese, mushrooms,
  • spinach, ricotta cheese, Italian seasoning, garlic, garlic powder,
  • pepper flakes and pepper. Drain pasta; fold into turkey mixture.
© Taste of Home 2013

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Pepperoni Ziti Casserole (continued)

Directions (continued)

  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Combine the water and remaining tomato sauce; pour over pasta
  • mixture. Sprinkle with Parmesan cheese and remaining mozzarella
  • cheese. Top with pepperoni.
  • Cover and bake at 350° for 24-30 minutes or until bubbly.
  • Uncover; bake 5 minutes longer or until cheese is melted. Yield: 10
  • servings.
Nutrition Facts: One serving (1 cup) equals 306 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 795 mg sodium, 42 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.
© Taste of Home 2013