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Pepperoni Ziti Casserole Recipe

Pepperoni Ziti Casserole Recipe photo by Taste of Home

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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

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Pepperoni Ziti Casserole Recipe

Prep: 20 min. Bake: 30 min.

Yield: 10 Servings

20 30 50

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.
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.

Nutritional Analysis: 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.

Originally published as Pepperoni Ziti Casserole in Light & Tasty April/May 2003, p39

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Reviews for Pepperoni Ziti Casserole

Pepperoni Ziti Casserole

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Reviewed on Mar. 20, 2013 by Morgan_ja9

I changed it up by not adding the spinach and garlic (since my family wouldn't eat it anyway) and it still came out delicious!! My kids and nieces all had seconds. It was completely devoured. I call that a success! Definitely making this one again!

Reviewed on Jul. 23, 2012 by aayres1022

This recipe has way too much garlic. The garlic overpowers all the other flavors. For that reason it tasted terrible. I'm still tasting garlic. Won't make this one again even with recipe altered.

Reviewed on Mar. 14, 2012 by mc21207

this is a great tasting dish!

Reviewed on Feb. 23, 2011 by nesta85way

I put in a whole ten ounce package of chopped spinach, and it turned out great! I think if I fix it again, I might add some green onions. It could have used some. Otherwise, it was great.

Reviewed on Jan. 02, 2011 by mam2388

I left out the ground meat and just used pepperoni - didn't miss it! I also fudged the sauce requirements and used more spinach, etc. Everything is just in a weird amount that you can't buy at the store - throw it all together with what you can find and it turns out fine.

Reviewed on Oct. 28, 2010 by katesworth111

Excellent and super easy!

Reviewed on Mar. 11, 2010 by jordasu1

This was easy to make an tasted wonderful. My husband ate three helpings. I will have to be careful not to make to often if he eats like this everytime.

Reviewed on Feb. 03, 2010 by beckyboop13

My family loved this! It is difficult to find healthy recipes that I can get my kids (2 & 4) to eat. It had a lot of flavor, and I'll be making it again soon!