Pepperoni Ziti Casserole Recipe
Pepperoni Ziti Casserole Recipe photo by Taste of Home

Pepperoni Ziti Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 10 servings

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

Nutritional 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.

Directions

  1. Cook pasta according to package directions.
  2. 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.
  3. 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.
  4. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.
Originally published as Pepperoni Ziti Casserole in Light & Tasty April/May 2003, p39

Nutritional 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.

Reviews for Pepperoni Ziti Casserole

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 21, 2014

"saving recipe! thanky ou for sharing TOH. J."

MY REVIEW
Reviewed Apr. 16, 2014

"Really please with the way this turned out. Prep took a bit longer than I expected, but overall I was happy with it! Definitely feels healthier than eating a traditional ziti...there is a lot less cheese. If you want more - just add it in!"

MY REVIEW
Reviewed Aug. 18, 2013

"Easy and delicious recipe. It makes a lot of left-overs, perfect lunches for work."

MY REVIEW
Reviewed Mar. 20, 2013

"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!"

MY REVIEW
Reviewed Jul. 23, 2012

"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."

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