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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Active Time:15 minsTotal Time:1 hr 10 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:8
Servings:
8
Cook Mode(Keep screen awake)
Ingredients
12ounceswhole-wheat fusilli
1 (28-ounce can)no-salt-added crushed tomatoes(3 1/2 cups)
2 1/2cupswater
1cupfrozen choppedonion
1/2cuptorn fresh basilleaves
1tablespoonsalt-free tomato-and-basil seasoning, such as Mrs. Dash
2teaspoonsItalian seasoning
1/2teaspoongarlic powder
1/4teaspoonground pepper
1/4teaspooncrushed red pepper
2cupsthick-cutshredded low-moisture mozzarella cheese
4ouncesminipepperonislices
Directions
Cover with foil and bake for 20 minutes. Remove from the oven; stir the mixture. (This will ensure the pasta cooks evenly.) Re-cover with the foil. Bake for 10 minutes. Stir, sprinkle with cheese and dot with pepperoni. Cover and bake until the pasta is tender, about 15 minutes more.
Remove the foil (without removing the baking dish from the oven) and bake until the cheese is golden brown in spots, about 5 minutes. Let stand for 10 minutes before serving.
Nutrition InformationServing Size: 1 1/2 cupsCalories 358, Fat 13g, Saturated Fat 6g, Cholesterol 36mg, Carbohydrates 45g, Total Sugars 6g, Added Sugars 0g, Protein 17g, Fiber 7g, Sodium 489mg, Potassium 647mg
Nutrition Information
Serving Size: 1 1/2 cupsCalories 358, Fat 13g, Saturated Fat 6g, Cholesterol 36mg, Carbohydrates 45g, Total Sugars 6g, Added Sugars 0g, Protein 17g, Fiber 7g, Sodium 489mg, Potassium 647mg
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
EatingWell.com, March 2024
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