Pepperoni Ziti Casserole

By dashy_65

Ingredients

• 1 package (1 pound) uncooked ziti or small tube pasta
• 2 cans (one 29 ounces, one 8 ounces) tomato sauce, divided
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
• 1 can (8 ounces) mushroom stems and pieces, drained
• 5 ounces frozen chopped spinach, thawed and squeezed dry
• 1/2 cup reduced-fat ricotta cheese
• 4 teaspoons Italian seasoning
• 2 garlic cloves, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1/2 cup water
• 1 tablespoon grated Parmesan cheese
• 1-1/2 ounces sliced turkey pepperoni

Details

Servings 10

Preparation

Step 1

Cook pasta according to package directions.
In a large bowl, add the 29-oz. can tomato sauce, 1 cup mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian seasoning, garlic, garlic powder, pepper flakes and pepper. Drain pasta; fold into sauce mixture.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine the water and remaining tomato sauce; pour over pasta mixture. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Top with pepperoni.

Cover and bake at 350° for 24-30 minutes or until bubbly. Uncover; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.

Nutritional Analysis: One serving (1 cup) equals 306 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 795 mg sodium, 42 g carbohydrate, 4 g fiber, 20 g protein.