Pepperoni pizza casserole


°1 pound 97% lean ground turkey

°1 medium onion, chopped

°1 minced garlic clove

°2 teaspoons of olive oil

°30 ounces tomato sauce or two cans

°15 oz can of tomatoes without added sugar

°1 teaspoon Italian seasoning

°12 oz low-carb rotini pasta

°1 cup of shredded low-fat mozzarella cheese

°1 cup of skimmed mozzarella cheese

°32 slices turkey pepperoni, divided (about 2 ounces)

°2 tablespoons black olives, sliced, with zero additional vegetables if desired


Preheat the stove to 350 degrees
Cook pasta according to package and channel.
Heat the olive oil over medium heat and sauté the ground turkey, onion and garlic in a large skillet until the meat is tender.
Spray a 9" x 13" pan with cooking shower.
In a medium bowl, mix the cooked pasta, meat mixture, sauce, ½ cup cheddar cheese, 16 pepperoni, and Italian zest.
Mix well.
Spread the pasta and mix evenly in a bowl.
Top with cheddar cheese, pepperoni, and olives.
Cover with foil and let stand for 20 minutes
Uncover and cook an additional 10 minutes, until completely heated through.
Cut into 12 equivalent servings.

Enjoy !