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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Use your favorite jarred sauce, I generally make my own. Ingredients:
3 3/4 cups multigrain rotini pasta |
3/4 lb lean italian turkey sausage, casings removed |
1 large onion, chopped (1 cup) |
1/2 lb fresh mushrooms, sliced (3 cups) |
1 (14 1/2 ounce) can diced italian tomatoes, undrained |
1 (25 1/2 ounce) jar italian herb pasta sauce |
1/2 teaspoon dried basil leaves |
1 (6 ounce) package sliced turkey pepperoni |
1 (8 ounce) bag shredded reduced-fat italian cheese blend |
Directions:
1. Pre-Heat oven to 350°F
2. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
3. Meanwhile, in a non sticl skillet crumble sausage and brown.
4. 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.
5. 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.
6. 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.
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