Ingredients

The following ingredients have 7 Servings
  • 1 lb penne or large shell pasta (I used organic (whole grain penne))
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 3 celery stalks (finely chopped)
  • 3 carrots (finely chopped)
  • 15 ounces whole peeled (stewed, or diced tomatoes)
  • 8 slices part skim Mozzarella cheese (or 1.5 cups shredded.)
  • 15 homemade or frozen ground turkey meatballs (cooked)
  • 15 slices pepperoni
  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon sugar (optional) (to help cut the acidity of the tomatoes)

Instruction

  • Heat oven to 350
  • Lightly great a 9 x 13" casserole dish with non-stick cooking spray. Set aside.
  • Bring water to a boil in a large stock pot. Add pasta to boiling water and cook about 3 minutes less than package directions indicate. As pasta cooks, prepare the sauce.
  • Without preheating the pan, put olive oil, garlic, tomatoes, onion, carrot, celery, and all herbs and spices into a large saucepan over medium heat; cook for about 30 minutes, stirring occasionally.
  • Drain the pasta and transfer into the prepared casserole dish. Add the cooked vegetable tomato sauce.
  • Stir to combine pasta and sauce, then place meatballs evenly across the pasta. Place one slice of pepperoni on top of each meatball, and cover everything with cheese..
  • Bake uncovered in oven for about 20 minutes, or until cheese is bubbly and golden brown.
  • Serve and enjoy!