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