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A Cooking Adventure with Thom

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Pepperoni Ziti Casserole

Taste of Home Magazine, Premiere Edition
Servings: 6



I took a traditional family recipe and put my own nutritious spin on it to create this casserole. The chopped spinach and turkey pepperoni add color and flair, pleasing both the eyes and the palate. —Andrea Abrahamsen of Brentwood, California



1 package (1 pound) ziti or small tube paste
½ pound lean ground turkey
2 cans (one 29 ounces, one 8 ounces) tomato sauce, divided
1½ cups (6 ounces) shredded part-skim mozzarella cheese, divided
1 can (8 ounces) mushroom stems and pieces, drained
5 ounces frozen chopped spinach, thawed and squeezed dry
½ cup reduced-fat ricotta cheese
4 teaspoons Italian seasoning
2 garlic cloves, minced
½ teaspoon garlic powder
½ teaspoon crushed red pepper flakes
¼ teaspoon pepper
½ cup water
1 tablespoon grated Parmesan cheese
1½ ounces sliced turkey pepperoni

Cooking Method

Cook pasta according to package directions.


Meanwhile, in a large nonstick skillet...

  • Cook turkey over medium heat until no longer pink; drain.

  • Transfer to a large bowl.

  • Add the 29-oz. can of tomato sauce, 1 cup mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian seasoning, garlic, garlic powder, red pepper flakes and pepper.

Drain pasta; fold into turkey mixture.

  • Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

  • Combine the water and remaining tomato sauce; pour over pasta mixture.

  • Sprinkle with Parmesan cheese and remaining mozzarella cheese.

  • Top with pepperoni.

  • Cover and bake at 350° for 24-30 minutes or until bubbly.

Uncover; bake 5 minutes longer or until cheese is melted. 

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