Prep Time:15 minutes
Cook Time:55 minutes
Servings:8
Nutrition Details:
Sesame-Free
Nut-Free
Soy-Free
High-Protein
Egg-Free
Ingredients:
12 ounces of whole-wheat fusilli
3 1/2 cups of canned no-salt-added crushed tomatoes (28 ounces)
2 1/2 cups of water
4 ounces of baby spinach (about 4 cups)
1 cup of frozen chopped onion
1/2 cup of torn fresh basil leaves
1 tablespoon of salt-free tomato-and-basil seasoning, like Mrs. Dash
2 teaspoons of dried Italian seasoning
1/2 teaspoon of garlic powder
1/4 teaspoon of ground pepper
1/4 teaspoon of crushed red pepper
2 cups of thick-cut shredded low-moisture mozzarella cheese
4 ounces of mini pepperoni slices
Instructions:
Place the oven rack in the center and preheat to 425°F. Lightly grease a 9-by-13-inch broiler-safe baking dish. In the prepared dish, combine pasta, tomatoes, water, spinach, onion, basil, tomato-and-basil seasoning, Italian seasoning, garlic powder, pepper, and crushed red pepper. Mix well to ensure the pasta is covered in the liquid.
Cover with foil and bake for 20 minutes. Remove from the oven, stir the mixture, then re-cover with foil. Bake for an additional 10 minutes. Stir, sprinkle with cheese, and place pepperoni on top. Cover and bake until the pasta is tender, about 15 more minutes.
Remove the foil (while keeping the dish in the oven) and broil until the cheese is golden brown in spots, for about 1 to 2 minutes. Let sit for 10 minutes before serving.
Nutritional Information:
Serving Size: 1 1/2 cups
Calories: 358
Fat: 13g
Saturated Fat: 6g
Cholesterol: 36mg
Carbohydrates: 45g
Total Sugars: 6g
Added Sugars: 0g
Protein: 17g
Fiber: 7g
Sodium: 489mg
Potassium: 647mg