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)
Preparation
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.
