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INGREDIENTS

  • 1 lb mild Italian turkey sausage
  • 1 medium onion, chopped (optional)
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 (26 ounce) jar  spaghetti sauce (I used Preggo Heart Smart)
  • 8 ounces rotini pasta, cooked and drained
  • 1 cup shredded fat-free mozzarella cheese 
  • 15 slices of turkey pepperoni

INSTRUCTIONS

  1. Preheat oven to 350°. In a large skillet, cook sausage, onion, and garlic over medium heat until meat is no longer pink; drain any access fat. Stir in spaghetti sauce and pasta.
  2. Transfer to 13×9-in. baking dish. Sprinkle with cheese and arrange pepperoni over the top.
  3. Bake, uncovered, 25-30 minutes or until heated through.
    Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.
  4. Slice the casserole into 8 equal portions, serving size: 1 piece or slice of casserole.

NOTES

MyWW points: Blue: 11; Green: 11; Purple: 11

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