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This yummy casserole includes canned tomato sauce for quick and easy preparation. When buying tomato sauce, check the % Daily Value (DV) on the nutrition label – 5% is a little bit and 15% is a lot. Look for sauces that have less than 15% sodium.
1tbspolive oil
500gground turkey or lean ground beef
½cupmini pepperoni, sliced and divided
1can tomato sauce (15 oz)
½tspdried oregano
½tspdried basil
¼tspgarlic powder
8ozdry whole wheat rotini pasta (about half a box)
Heat oil in a large ovenproof skillet over medium-high heat. Add ground meat and cook until browned, about 10 minutes. Drain excess fat. Stir in ¼ cup pepperoni and heated for about 1 minute.
3
Stir in tomato sauce, oregano, basil, garlic powder, pasta and 1 ½ cups water; season with salt and pepper.
4
Bring mixture to a boil. Cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
5
Remove from heat; top with mozzarella and remaining ¼ cup pepperoni. Place into oven and broil until the cheese is melted and golden brown, about 2 minutes.
6
Serve immediately.
Tips for quick prep
Don’t have an ovenproof skillet? Once your pasta is cooked in your pot, just transfer the pasta mixture to an oven safe baking dish to broil.
8ozdry whole wheat rotini pasta (about half a box)
5 ½cupswater
1salt and pepper, to taste
1cupmozzarella cheese, shredded
Directions
1
Preheat oven to broil.
2
Heat oil in a large ovenproof skillet over medium-high heat. Add ground meat and cook until browned, about 10 minutes. Drain excess fat. Stir in ¼ cup pepperoni and heated for about 1 minute.
3
Stir in tomato sauce, oregano, basil, garlic powder, pasta and 1 ½ cups water; season with salt and pepper.
4
Bring mixture to a boil. Cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
5
Remove from heat; top with mozzarella and remaining ¼ cup pepperoni. Place into oven and broil until the cheese is melted and golden brown, about 2 minutes.
