Ingredients:
3 cups rotini pasta
1.5 teaspoons EVOO
1 cup diced onion
1 medium green pepper, diced
1.5 cups sliced mushrooms
4 cloves garlic, minced
8 ounces Italian turkey sausage links, casings removed
2 ounces turkey pepperoni, cut into quarters (about 1 cup)
1 (28-ounce) can diced tomatoes, drained
1 (15-ounce) can tomato sauce
1/2 tablespoon balsamic vinegar
1/2 tablespoon Italian seasoning
1/2 teaspoon marjoram
1/2 teaspoon kosher salt
1.5 cups shredded mozzarella cheese
Directions:
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions; drain.
3. Heat an extra-large skillet to medium-high heat; add olive oil. Add onion and green pepper and stir frequently for about 5 minutes, until softened.
4. Use a spatula to break up meat into small pieces and continue cooking until cooked through. Add pepperoni and stir everything to combine.
5. Add diced tomatoes, tomato sauce, balsamic vinegar, Italian seasoning, marjoram, and salt. Bring tomato mixture to a low simmer and cook 2-3 minutes. Turn off heat and add pasta, stirring to combine all ingredients.
6. Transfer mixture to a 9 x 13-inch baking dish and top with cheese. Bake for 30 minutes until cheese is melted and casserole is hot and bubbly throughout. Remove from oven and let rest for 5-10 minutes before serving.
*Cookbook, "400 Calories or Less with Our Best Bites"