Baked pasta with Turkey Pepperoni

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 285.9
  • Total Fat: 11.6 g
  • Cholesterol: 34.7 mg
  • Sodium: 878.1 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 19.1 g

View full nutritional breakdown of Baked pasta with Turkey Pepperoni calories by ingredient
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Number of Servings: 8


    16 oz uncooked short pasta (I used cavatappi), 28 oz crushed tomatoes, 1 tsp olive oil, 3 cloves minced garlic, 1 tsp oregano, 2 tbsp chopped fresh basil, 1 tsp Italian seasoning, 1tsp salt, 1/4 tsp pepper, 1/4 tsp sugar, 8 oz part-skim ricotta, 1/2 cup grated Parmesan cheese, 2 cups shredded part-skim mozzarella cheese, Olive oil cooking spray, 1 diced shallot, 35 slices of turkey pepperoni


Preheat oven to 375 degrees F. Spray a 9x13 inch baking dish with olive oil spray . Bring salted water to a boil and cook pasta al dente according to package directions. Drain pasta. While pasta is cooking, in a large sauté pan, heat olive oil over med-high heat and sauté garlic and shallot for 2-3 minutes. Add crushed tomatoes, salt and pepper to taste, and a pinch of sugar and bring to a boil. Add oregano, basil, & Italian seasoning. Reduce heat to low, cover, and simmer for 5-7 minutes. Transfer cooked pasta to sauce and stir to evenly coat pasta. Add 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and ricotta cheese to pasta and sauce. Mix together to combine and transfer to baking dish. Mix together the remaining mozzarella and Parmesan cheeses. Layer turkey pepperoni across the top of the pasta and then spread evenly remaining cheeses on top. Bake for 30 minutes or until the cheeses are melted and golden brown. If the top becomes to brown, cover with aluminum foil. Let stand 5-8 minutes after removing from the oven before serving. Makes 8 servings.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user EROBERT0.

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