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Wagon Wheel Pasta Toss Recipe

Wagon Wheel Pasta Toss Recipe

I needed a quick one-skillet dish to put on the table. I thought if I added pizza sauce, pepperoni and mozzarella cheese to pasta, it might appeal to my daughter's selective palate. I was right! —Lori Daniels, Beverly, West Virginia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1-1/2 cups uncooked wagon wheel pasta
  • 1 pound ground beef
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1 can (15 ounces) tomato puree
  • 1/2 cup diced pepperoni
  • 4-1/2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Add the tomato puree, pepperoni, sugar and seasonings; cook and stir for 5 minutes.
  • 2. Drain pasta; stir into meat mixture. Heat through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 4 servings.

Nutritional Facts

1/3 cup equals 618 calories, 31 g fat (14 g saturated fat), 118 mg cholesterol, 995 mg sodium, 39 g carbohydrate, 3 g fiber, 44 g protein.