Pepperoni Ziti Casserole (from LIGHT AND TASTY magazine)
***I left out the pepperoni and it was still great!
1 package (1 pound) ziti or small tube paste
1/2 pound lean ground turkey
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*
Cook pasta according to package 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 cup 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 350Â° for 24-30 minutes or until bubbly. Uncover; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.