1 lb ground italian sausge
1 package pepperoni
13 1/4 ounces whole wheat pasta
1 cup low-fat sour cream
8 ounces reduced-fat cream cheese
1 large egg
1 (26 ounce) jar spaghetti sauce
1/2 cup onion, chopped
1/2 cup green peppers, chopped
1 small can sliced black olives
1 small can sliced mushroom
1 tablespoon garlic, minced
1 tablespoon crushed red pepper flakes (more or less to taste)
1 1/2 cups Italian cheese blend, shredded
Directions:
Preheat oven to 375 degrees.
Cook pasta according to directions on the box, set aside.
Brown the ground sausage, onion, green pepper, and garlic until cooked through.
In a bowl, combine 8 ounces softened cream cheese, 1 cup sour cream, and one egg. Blend thoroughly.
Add spaghetti sauce and red pepper flakes to the cheese mixture. Blend thoroughly.
Add one cup shredded Italian cheese. Mix together.
In a casserole dish, combine 13.25 oz (one box) whole wheat rotini, sausage mixture, pepperoni, mushrooms, black olives and sauce blend.
Top with remaining 1/2 cup Italian Cheese.
Bake uncovered for 25-35 minutes, or until cheese is bubbly.
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
No comments:
Post a Comment