Pepperoni Ziti Casserole Recipe
- 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
- 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.
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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.