Pizza is one of my favorite foods. But I have a pizza problem. When we make pizza at home or get some from the local pizza place, I eat too much. WAY too much! I just can’t help it. It’s so good! All cheesy and crispy. But having the same pizza every week gets old. That means we need a good ol’ revamp.
So here’s a revamp I did a few years back. It has all the same great flavors that are in your favorite pizza and can be customized to include more of your favorite toppings. Plus, Ty likes it. Ty is kinda like Mikey– if he likes it, everyone will!
A note about the pasta: I LOVE Dreamfield’s pasta. It has a ton of fiber and is low in carbs. A food scientist isloated a wheat protein that prevents the carbohydrates from being absorbed by the body so most of them just pass through. For that reason, this pasta is only 2 weight watchers plus points per serving– less than half that of regular pasta! You’re welcome.
Rotini Pizza Bake
- 1 (13.25 oz.) box Dreamfields Rotini Pasta (or other favorite pasta)
- 1 green bell pepper, seeded and chopped
- 3 or 4 mushrooms, chopped
- 1 (32 oz.) jar Marinara Sauce (We like Classico Tomato Basil)
- 15-20 sliced pepperoni, cut in half
- 15-20 black olives, cut in half
- 2 cups shredded part-skim mozzarella, divided
- Cook pasta, draining 2 minutes before done. For example, the directions on the box said to cook for 10 minutes, but I drained the pasta after 8 minutes. Set aside to cool.
- While pasta cooks, saute bell pepper and mushrooms in a nonstick pan until tender, about 10 minutes.
- In a large bowl, combine pasta, vegetables, marinara sauce, pepperoni, black olives, and half of the cheese.
- Spray a casserole dish with nonstick spray and pack pasta mixture into the casserole pan. The full recipe will fill a 9″ x 13″ pan, several single-serve ramekins, or a muffin pan. Sprinkle the remaining cheese evenly over the top.
- Bake at 350°F for about 30 minutes, or until the cheese melts and browns on top. Let cool about 10 minutes, then dig in!