Serves: 6 | Prep: 15 min | Cook: 25–30 min | Total: 40–45 min
Ingredients
- 8 oz (225 g) whole-wheat or high-protein pasta
- 1½ cups marinara sauce
- 4 oz (115 g) turkey pepperoni, sliced
- 1½ cups reduced-fat shredded mozzarella, divided
- ½ cup diced onion
- ½ cup diced green bell pepper
- ½ cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 2 tbsp grated Parmesan
- Cooking spray
Method
- Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
- Cook pasta in salted water 1–2 minutes less than the package directions. Drain well without rinsing.
- Sauté onion, bell pepper, and mushrooms in a skillet over medium heat for 4–5 minutes. Add garlic and cook for 30 seconds.
- In a large bowl, combine pasta, marinara, vegetables, pepperoni, Italian seasoning, oregano, black pepper, and chili flakes.
- Stir in 1 cup mozzarella.
- Transfer to the baking dish and spread evenly.
- Top with remaining mozzarella and Parmesan.
- Bake uncovered for 20–25 minutes, until hot and bubbly.
- For a golden top, broil for 1–2 minutes, watching carefully.
- Rest for 5 minutes, garnish with fresh basil or parsley, and serve.
