This post has been recently updated to include the new myWW points for each plan. I also updated the recipe before because when I originally made this back in 2011, I had halved the recipe and never updated instructions for what pan to use. Whoops!
It's pizza and pasta combined into one easy dish. Rotini pasta, pasta sauce, italian turkey sausage, low fat cheese, and turkey pepperoni. The original recipe for this had 2 tablespoons of olive oil, and by reducing the amount to 2 teaspoons, that reduced the fat greatly. I don't get why people think they have to use a ton amount of olive oil when sauteing vegetables or browning a big hunk of meat? I successfully browned chicken breast thighs with only 2 teaspoons of olive oil.
If you like pizza and pasta then you'll really like this dish, and it almost reminds me of hamburger helper. I'm going to come up with my own taco pasta casserole using this method. Just think of all the different combinations you can come up with.
Ingredients from food.com
Servings: 8
Calories 254.3 | Fat: 8.4 g | Carbs: 24.5g | Fiber 1.9 g | Protein 19.7g
Weight Watcher Recipes - Pizza Pasta Casserole
- Prep Time: 10 min
- Cook Time: 25 to 30 min
- Total Time: 40 min
- Yield: 8 1x
Ingredients
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1 lb mild Italian turkey sausage
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1 medium onion, chopped (optional)
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1 clove garlic, minced
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1 teaspoon Italian seasoning
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1 (26 ounce) jar spaghetti sauce (I used Preggo Heart Smart)
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8 ounces rotini pasta, cooked and drained
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1 cup shredded fat-free mozzarella cheese
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15 slices of turkey pepperoni
Instructions
- Preheat oven to 350°. In a large skillet, cook sausage, onion, and garlic over medium heat until meat is no longer pink; drain any access fat. Stir in spaghetti sauce and pasta.
- Transfer to 13x9-in. baking dish. Sprinkle with cheese and arrange pepperoni over the top.
- Bake, uncovered, 25-30 minutes or until heated through.
Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. - Slice the casserole into 8 equal portions, serving size: 1 piece or slice of casserole.
Notes
MyWW points: Blue: 11; Green: 11; Purple: 11
My WW Personal Points: 11 Click here to see in recipe builder (will have to log in)
- Category: Easy
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: ⅛th of the casserole
Keywords: pizza pasta casserole
Mexican Casserole 6.5 Points Plus
Tammy K says
You can actually brown hamburger with NO oil. You can use water if anything is needed. I also drain my hamburger and rinse it which help get rid of some of the fat.
Tenley says
Jeeze, lots of people jumped on you about this recipe! Making it right now-it smells delicious! And for all of you asking, I entered the recipe EXACTLY as I made it (following this recipe, but I didn't add any olive oil since I used olive oil spray in the pan with the meat+onions) and added spinach-it came to 238 to 1/10th of the pan.
jgisvold says
8 oz.
Whitney says
The recipe says 8 oz rotini pasta... that's only 1 cup. How much is actually in the recipe?
jgisvold says
Yep. 1 pan.
Erika says
Ok, thanks. So then if these directions are followed, it only yields one 9x13 pan (and NOT 2 9x13 pans or 4 square pans as currently written)?
jgisvold says
Hi The amount in the directions should actually say 2 cups of cheese. Sorry! The original recipe for this used made 2 9 X 13 pan dishes. I like cheese a lot and if you're looking to reduce the amount of fat you can change it to 1 1/2 cups if you want.
Erika says
The ingredients list calls for 2 cups of cheese but the third step in the directions say to stir in 3 cups of cheese. (And the 5th step says to sprinkle with remaining mozzerella.) What are the correct measurements?
jgisvold says
Correct.
Kim says
Is the nutritional information based on 1/10th of 1 9x13 pan?