Directions:
- Cook noodles as directed; drain. Be careful to keep them a little bit firm.
- Heat oven to 350 degrees. Spray 12x8 inch (2 qt) casserle dish with cooking spray.
- In 2 qt saucepan, mix pizza sauce and tomatoes. Cook over medium heat, stirring frequently, until heated.
- In medium bowl, mix ricotta cheese and italian seasoning.
- Spread 1/4 cup pizza sauce mixture in bottom of pan. Arrange three cooked noodles over sauce. Spoon and spread half of ricotta mixture over noodles.
- Top with 1/2 cup of mozzarlla cheese, 1 cup sauce mixture, 1/3 each of pepperoni slices, mushrooms, olives and bell pepper.
- Repeat layers once.
- Top with remaining noodles, sauce mixture, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle parmesan on top.
- Bake uncovered fr 30-35 minutes or until bubbly. Let stand 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.07 Kcal (415 kJ) | ||
| Calories from fat | 41.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 7% | |
|---|---|---|---|
| Cholesterol | 15.93mg | 5% | |
| Sodium | 406.52mg | 17% | |
| Potassium | 97.32mg | 2% | |
| Total Carbs | 2.53g | 1% | |
| Sugars | 0.83g | 3% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 12.09g | 24% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.5mg | 20% | |
| Calcium | 313.9mg | 31% | |
| Amount Per 100 g | |||
| Calories | 153.49 Kcal (643 kJ) | ||
| Calories from fat | 63.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 7% | |
|---|---|---|---|
| Cholesterol | 24.68mg | 5% | |
| Sodium | 629.84mg | 17% | |
| Potassium | 150.78mg | 2% | |
| Total Carbs | 3.91g | 1% | |
| Sugars | 1.29g | 3% | |
| Dietary Fiber | 1.46g | 4% | |
| Protein | 18.73g | 24% | |
| Vitamin C | 13.2mg | 14% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 5.5mg | 20% | |
| Calcium | 486.3mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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