Cheesy Pizza Pasta Recipes

CHEESY PIZZA PASTA CASSEROLE RECIPE

Cheesy Pizza Pasta Casserole Recipe image

All the goodness of pizza in one tasty casserole!

Provided by Kristen Hills

Time 55m

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 onion (diced)
1 green bell pepper (diced)
2 (16 ounce) pizza sauce
4 ounces mushrooms (drained)
4 ounces sliced pepperoni
½ teaspoon salt
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon dried basil
3 cups Rotini pasta (cooked)
1 ½ cups shredded Mozzarella cheese
1 Tablespoon fresh basil

Steps:

Preheat oven to 350 degrees F. Brown ground beef, onion and green pepper in large skillet over medium heat. Drain grease.
Add pizza sauce, mushrooms, pepperoni, salt, oregano, garlic powder, basil and cooked macaroni.
Grease a 9 x 13 inch dish with nonstick cooking spray.
Pour pasta mixture into the pan and sprinkle with cheese.
Bake for 30-45 minutes, or until heated through and cheese is melted. Garnish with fresh basil.

Nutrition Facts : Calories 307 kcal, Carbohydrate 20 g, Protein 24 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 67 mg, Sodium 569 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SKINNY CHEESY PIZZA PASTA

Skinny Cheesy Pizza Pasta image

70% less fat • 77% less sat fat • 46% more vitamin A than the original recipe. Get the best of both entrees in an easy-to-make, easy-to-bake dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 12

Number Of Ingredients 9

Ingredients

3 3/4 cups uncooked regular or multigrain rotini pasta (12 oz)
3/4 lb lean Italian turkey sausage, casings removed
1 large onion, chopped (1 cup)
1 lb fresh mushrooms, sliced (6 cups)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
1/2 teaspoon dried basil leaves
1 package (6 oz) sliced turkey pepperoni
1 bag (8 oz) shredded reduced-fat Italian cheese blend (2 cups)

Steps:

Heat oven to 350°F. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
Meanwhile, in 12-inch nonstick skillet, crumble sausage. Cook over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.
Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta in Dutch oven; stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 40 mg, Fiber 3 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 2 g, TransFat 0 g

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