Pepperoni Ziti Casserole
I took a traditional family recipe and put my own nutritious spin on it to create this casserole. The chopped spinach and turkey pepperoni add color and flair, pleasing both the eyes and the palate.
I took a traditional family recipe and put my own nutritious spin on it to create this casserole. The chopped spinach and turkey pepperoni add color and flair, pleasing both the eyes and the palate.
- 1/2 cup water
- 1/4 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 2 cloves garlic minced
- 1 tablespoon parmesan cheese grated
- 1/2 pound lean ground turkey
- 8 ounce mushroom sliced
- 1 pound uncooked ziti or small tube pasta
- 1 can (29 oz) tomato sauce
- 1 can (8 oz) tomato sauce
- 1 1/2 cups part-skim mozzarella cheese shredded , divided
- 5 ounce frozen chopped spinach thawed and squeezed dry
- 1/2 cup reduced-fat ricotta cheese
- 4 teaspoon italian seasoning
- 1 1/2 ounce turkey pepperoni sliced
- Carbohydrate 19.6625061307035 g
- Cholesterol 48.870685627009 mg
- Fat 9.51506478817037 g
- Fiber 1.71079167372961 g
- Protein 19.1190197855766 g
- Saturated Fat 4.79573082672252 g
- Serving Size 1 1 Serving (192g)
- Sodium 449.216619068156 mg
- Sugar 17.9517144569739 g
- Trans Fat 1.04400540208398 g
- Calories 241 calories
Step-by-step
- 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 tomato sauce, 1 cup mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian seasoning, garlic, garlic powder, pepper flakes and pepper.
- Drain pasta; fold into turkey mixture.
- Transfer to a 13-in. x 9-in. baking dish coated with 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 until bubbly.
- Uncover; bake 5 minutes longer or until cheese is melted.
Swapping frozen spinach for fresh leaves fundamentally alters the moisture balance in a baked ziti. Raw spinach releases significant water as it cooks, requiring a prior sauté and thorough pressing in a clean towel to prevent a watery sauce. Mushrooms behave similarly, yielding excess liquid unless browned beforehand over medium-high heat to evaporate their natural moisture.
Managing Moisture and Structure
Tubular pasta like ziti holds sauce both inside the bore and on the exterior ridged surfaces. Undercooking the pasta by two minutes ensures it retains structural integrity during the 350-degree oven phase, preventing a mushy texture by the time the mozzarella melts completely.
Balancing Proteins and Seasoning
Lean ground turkey lacks the rendered fat of beef or pork, meaning spices must do extra work to build depth. Dried Italian seasoning benefits from direct contact with warm meat during the skillet phase to bloom fat-soluble compounds, while reserving part of the mozzarella prevents premature burning on top.
