Pepperoni Ziti Casserole
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 10 servings.
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. —Andrea Abrahamsen, Brentwood, California
Ingredients
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1 package (1 pound) uncooked ziti or small tube pasta
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1/2 pound lean ground turkey
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2 cans (one 29 ounces, one 8 ounces) tomato sauce, divided
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1-1/2 cups shredded part-skim mozzarella cheese, divided
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1 can (8 ounces) mushroom stems and pieces, drained
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5 ounces frozen chopped spinach, thawed and squeezed dry
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1/2 cup reduced-fat ricotta cheese
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4 teaspoons Italian seasoning
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2 garlic cloves, minced
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1/2 teaspoon garlic powder
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
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1/2 cup water
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1 tablespoon grated Parmesan cheese
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1-1/2 ounces sliced turkey pepperoni
Directions
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1.
Cook pasta according to package directions.
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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.
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3.
Transfer to a 13x9-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.
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4.
Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 306 calories, 7g fat (3g saturated fat), 37mg cholesterol, 795mg sodium, 42g carbohydrate (0 sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.
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