Pepperoni Ziti Casserole

By moninikole

Ingredients

• 1 package (1#) ziti or small tube pasta
• 1/2 # lean ground turkey
• 2 cans (one 29 oz., one 8 oz.) tomato sauce, DIVIDED
• 1 1/2 (6 oz.) shredded part-skim mozzarella cheese, DIVIDED
• 1 can ( 8 oz.) mushroom stems and pieces, drained
• 5 oz. Frozen chopped spinach, thawed and squeezed dry
• 1/2 c. reduced-fat ricotta cheese
• 3 t. Italian seasoning
• 2 garlic cloves, minced
• 1/2 t. garlic powder
• 1/2 t. crushed red pepper flakes
• 1/4 t. pepper
• 1/2 c. water
• 1 T. parmesan
• 1 1/2 oz. Sliced turkey pepperoni

Preparation

Step 1

Cook pasta according to directions. Meanwhile, in a large nonstick
skillet, cook turkey over medium heat until no longer pink; drain.
Transfer to a large bowl. Add the 29 oz. Can of tomato sauce, 1 c.
mozzarella cheese, mushrooms, spinach, ricotta cheese, italian
seasoning, garlic, garlic powder, red pepper flakes and pepper.

Drain pasta; fold into turkey mixture. Transfer to a 13-in. X 9-in. X
2-in. baking dish coated with nonstick 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 25-30 minutes or umtil bubbly. Uncover; bake 5
minutes longer or until cheese is melted.