PEPPERONI ZITI CASSEROLE

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Pepperoni Ziti Casserole image

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

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 15

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

Steps:

  • Cook pasta according to package directions. , 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., 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. , Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 306 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 795mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

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