“From eatbetteramerica.com Use your favorite jarred sauce, I generally make my own.”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
13 cups
UNITS:
US

Ingredients Nutrition

  • 3 34 cups multigrain rotini pasta
  • 34 lb lean Italian turkey sausage, casings removed
  • 1 large onion, chopped (1 cup)
  • 12 lb fresh mushrooms, sliced (3 cups)
  • 1 (14 1/2 ounce) candiced Italian tomatoes, undrained
  • 1 (25 1/2 ounce) jaritalian herb pasta sauce
  • 12 teaspoon dried basil leaves
  • 1 (6 ounce) packagesliced turkey pepperoni
  • 1 (8 ounce) bagshredded reduced-fat Italian cheese blend

Directions

  1. Pre-Heat oven to 350°F
  2. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
  3. Meanwhile, in a non sticl skillet crumble sausage and brown.
  4. 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.
  5. 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.
  6. 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.

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