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.
Reviews for Pepperoni Ziti Casserole
"No need for the ground turkey. I doubled spinach. I substituted cottage cheese for the ricotta. Delicious!- Theresa"
"The whole family really enjoyed this and I love casseroles, win-win. A lot of flavor in this simple ingredient recipe. Perfect amount of sauce to noodle ratio. Since shredded mozzarella comes in 2 cup bags I used the 2 cups. Thanks for the recipe."
"Perfect! I must admit when I usually make a baked ziti dish I do not follow a recipe. Not now! This is our new go-to recipe. As a volunteer food editor for Taste of Home I appreciate recipes that are easy to assemble and provide lots of flavor. Not to mention lots of food for a family of five. With or without the pepperoni this is a great dish!"
"saving recipe! thanky ou for sharing TOH. J."
"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!"
"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!"
"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."
"this is a great tasting dish!"
"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."
"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."
"Excellent and super easy!"
"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."
"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!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.