Ingredients:

  • 12 oz (340g) whole-grain rotini or penne
  • 2 cups (480ml) low-sugar marinara sauce
  • 1/2 cup (120ml) water or low-sodium vegetable broth
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) garlic powder
  • 6 oz (170g) lean turkey pepperoni, sliced
  • 1 cup (150g) sliced mushrooms
  • 1 cup (100g) diced green bell pepper
  • 1/2 cup (75g) diced red onion
  • 1 1/2 cups (170g) part-skim shredded mozzarella
  • 1/4 cup (25g) grated parmesan cheese
  • Fresh basil leaves for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Note: Use plenty of salt; it's your only chance to season the pasta itself.
  2. Add the pasta and cook for 2 minutes less than the package directions until it's still slightly firm. Drain and set aside.
  3. Preheat the oven to 375°F (190°C).
  4. In a 9x13 inch baking dish, combine the undercooked pasta, marinara sauce, water (or broth), oregano, and garlic powder.
  5. Stir in the lean turkey pepperoni, sliced mushrooms, diced green bell peppers, and red onions until the noodles are evenly coated.
  6. Spread the mixture evenly in the dish and top with shredded mozzarella and grated parmesan cheese.
  7. Bake uncovered for 20–25 minutes until the cheese is bubbling and edges are mahogany brown.
  8. Remove from oven and let the bake rest for 5 minutes to allow the sauce to set before garnishing with fresh basil.