June 21, 2014

Recipe of the Month: Pepperoni Pasta Bake

For some sad reason, my family isn't big on lasagna. It's been a problem in our house for years, because I have to balance the expense of making it with the fact I'll have to eat all the rich leftovers. This year I used a Vitamix lasagna recipe to create a quick pasta bake that tastes like pizza, but it has the layers and cheese texture of lasagna. It was a hit, and I'm asked to make it on a regular basis. This is a great comfort food dish that's easy to put together, and it's not heavy on calories thanks to a yogurt substitution. Give it a try, it's a keeper.

Pepperoni Pasta Bake

12 ounces of Fusilli (corkscrew) pasta; divided
1/4 cup of Parmesan cheese
1 egg
1 cup of plain Greek yogurt
2 cups of shredded Mozzarella cheese; divided
1 24 ounce jar of spaghetti sauce; divided
4 ounces of diced pepperoni; divided

Boil noodles as directed on package and drain. Mix Parmesan cheese, egg, yogurt, and 1 cup of Mozzarella cheese in a small bowl. In a greased 2 quart casserole dish (7 X 11), layer half of the pasta, half of the cheese mixture, a sprinkle of shredded Mozzarella and dried parsley, half of the jar of spaghetti sauce, and half of the chopped pepperoni. Repeat. Sprinkle any remaining cheese and Parmesan over the top. Bake at 375 for 30 minutes.


Stay Balanced,
~Danielle Thorne

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