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Want us to put a healthified spin on a favorite recipe of yours?

See how a recipe keeps all its "delicious" with an added "nutritious," earning the title "healthified."

Cheesy Pizza Pasta

This healthified Pizza Pasta delivers the best of both entrees in an easy-to-make, easy-to-bake dish.

That’s a lotza healthified Pizza Pasta! Choosing turkey pepperoni and turkey Italian sausage instead of pork options reduces the fat by 70%. Added tomatoes help boost vitamin A content, giving you tasty comfort food with a healthier profile.

5 cups uncooked rotini pasta > 3 3/4 cups uncooked regular or multigrain rotini pasta
1 lb Italian pork sausage > 12 oz lean Italian turkey sausage
2 packages (8 oz each) sliced pepperoni > 1 package (6 oz) sliced turkey pepperoni
8 oz shredded mozzarella cheese > 8 oz shredded reduced-fat Italian cheese blend
added canned diced tomatoes

Nutritional Highlights

Calories

580 (before)

290 (after)

Total Fat

31 g (before)

9 g (after)

Saturated Fat

11 g (before)

2 1/2 g (after)

Sodium

1500 mg (before)

940 mg (after)

Prep Time:30 min

Start to Finish:1 hr 10 min

makes:12 servings (about 1 1/4 cups each)

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)

1 Heat oven to 350°F. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
2 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.
3 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.
4 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.
5 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.

1 Heat oven to 350°F. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.

2 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.

3 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.

4 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.

5 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.

Nutritional Information

1 serving (1 1/4 cup): Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 940mg; Total Carbohydrate 32g (Dietary Fiber 4g, Sugars 6g); Protein 20g % Daily Value Vitamin A 15%; Vitamin C 8%; Calcium 20%; Iron 15% Exchanges 2 Starch, 0 Other Carbohydrate, 1 Vegetable, 1 1/2 Medium-Fat Meat, 0 High-Fat Meat, 0 Fat Carbohydrate Choices 2