Wednesday, February 25, 2009

Low Fat Pizza Pasta Cassarole

Another of our favorites! To reduce fat even more, we substituted the regular pepperoni with turkey pepperoni. Recipe adapted from .

  • 1 pound extra lean ground beef, ground chicken or ground turkey or a mixture totaling one pound
  • 2 Tablespoons onion, chopped
  • 1 jar (28 ounces) spaghetti sauce
  • 1/2 a box (about 8 ounces) whole wheat or multi-grain pasta, cooked for freezing
  • 1 1/2 cups skim mozzarella cheese, shredded
  • 3 ounces sliced turkey pepperoni
In a large skillet, cook ground meat with onion until meat is no longer pink. Drain grease. Add spaghetti sauce and noodles and mix well. Transfer mixture to a 9"x13" pan. Arrange pepperoni on top and then sprinkle with cheese.*

To freeze, cover the pan with its lid or aluminum foil. Add a label with the cooking instructions.

Cooking instructions: thaw overnight in the refrigerator. Preheat oven to 350 degrees and bake 35-40 minutes or until heated through.

*The original recipe calls for the cheese first and the pepperoni on top. We have found the turkey pepperoni gets a bit too crispy this way. If you like your pepperoni extra crispy, feel free to put it on top of the cheese.

1 comment:

  1. This was and really good recipe for kiddos! It is also great for an inexpensive meal that goes a long way to feeding a lot of people! Really good with a side salad & the Freezer Garlic Bread recipe (which is posted on this blog as well!)


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