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70% less fat • 77% less sat fat • 46% more vitamin A than the original recipe—see the comparison. Get the best of both entrees in an easy-to-make, easy-to-bake dish. From eatbetteramerica.
Recipe by EatBetterAmerica
Prep Time
30min
Total Time
1hr10min
Servings
12servings (about 1 1/4 cups each)
Like a lot of cooks, you probably tweak recipes slightly to suit your family's tastes and diets. A little extra spice here... sub low-fat sour cream there...
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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.
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
Our tasters liked the consistency of this recipe, but if you like saucy pasta dishes, add an 8-oz can of tomato or pizza sauce with the pasta sauce.
Like it spicy? Choose hot turkey Italian sausage instead of mild for a spicier dish.
Looks like there’s no nutritional information for this recipe. Sorry about that. We do our best to give you complete information wherever we can.
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