"Healthified" Cheesy Pizza Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 3/4 cups uncooked regular or multigrain rotini pasta (12 oz) 3/4 lb lean Italian turkey sausage, casings removed 1 large onion, chopped (1 cup) 1 lb fresh mushrooms, sliced (6 cups) 1 can (14.5 oz) Muir GlenŽ organic diced tomatoes, undrained 1 jar (25.5 oz) Muir GlenŽ organic Italian herb pasta sauce 1/2 teaspoon dried basil leaves 1 package (6 oz) sliced turkey pepperoni 1 bag (8 oz) shredded reduced-fat Italian cheese blend (2 cups)
12 servings (about 1 1/4 cups each)
1. Heat oven to 350°F. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
2. Meanwhile, in 12-inch nonstick skillet, crumble sausage. Cook over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.
3. Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
4. Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta in Dutch oven; stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
5. Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
1 Serving: Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 940mg; Total Carbohydrate 32g (Dietary Fiber 4g, Sugars 6g); Protein 20g % Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 20%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Medium-Fat Meat Carbohydrate Choices: 2 MyPyramid Servings: 1 oz-equivalents Grains, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
Number of Servings: 12
Recipe submitted by SparkPeople user JENANDCIA.
1. Heat oven to 350°F. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
2. Meanwhile, in 12-inch nonstick skillet, crumble sausage. Cook over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.
3. Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
4. Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta in Dutch oven; stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
5. Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
1 Serving: Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 940mg; Total Carbohydrate 32g (Dietary Fiber 4g, Sugars 6g); Protein 20g % Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 20%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Medium-Fat Meat Carbohydrate Choices: 2 MyPyramid Servings: 1 oz-equivalents Grains, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
Number of Servings: 12
Recipe submitted by SparkPeople user JENANDCIA.
Nutritional Info Amount Per Serving
- Calories: 309.9
- Total Fat: 10.8 g
- Cholesterol: 53.7 mg
- Sodium: 961.7 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 4.2 g
- Protein: 23.6 g