Pepperoni Ziti Casserole

Name: Pepperoni Ziti Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings.
Cuisine: Europe, Italian
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 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

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

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 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

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 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.
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.