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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 8 |
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Ingredients:
1/2 lb 94% fat-free ground beef, cooked,divided use |
1 1/2-2 teaspoons italian seasoning |
vegetable oil cooking spray |
3 cups dry rotini pasta, divided use |
3 (15 ounce) cans seasoned tomato sauce, for pizza,divided use |
1 cup chopped onion |
1 cup green pepper, cut into matchstick size pieces |
1 (4 ounce) can mushroom stems and pieces, drained,divided use |
1 1/2 cups shredded 94% fat-free mozzarella cheese or 1 1/2 cups 94% fat-free mozzarella-cheddar blend cheese, divided use (1.5g fat per 1/4 cup) |
24 slices turkey pepperoni, halved,divided use |
1/2 cup finely shredded parmesan cheese |
Directions:
1. Spray crock-pot with vegetable cooking spray.
2. Sprinkle ground beef with Italian seasoning, mix well.
3. Set aside.
4. Place 1 cup dry pasta in crock-pot that has been sprayed with vegetable oil cooking spray.
5. Cover with 1 can tomato sauce.
6. Add 1/3 cup onion, 1/3 cup green pepper, 1/3 can mushrooms.
7. Spread 1/3 the seasoned ground beef over vegetables.
8. Top with 1/2 cup mozzarella cheese and 16 pepperoni halves.
9. Repeat step 3, layering ingredients two more times.
10. Garnish with 1/2 cup Parmesan cheese.
11. Cover.
12. Bake 1-2 hours on high or until noodles are tender.
13. Reduce heat to low until ready to serve.
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