Description
A wholesome take on classic pizza, this healthy pizza casserole is comforting and kid-friendly, made with lean proteins and lots of veggies.
Ingredients
- Whole wheat pasta or gluten-free pasta
- Ground turkey, chicken sausage, or extra-lean beef (or crumbled tofu for a plant-based option)
- Bell peppers, onions, mushrooms, and spinach
- No-sugar-added marinara or crushed tomatoes
- Italian seasoning, garlic powder, and red pepper flakes
- Part-skim mozzarella cheese
- Grated Parmesan cheese
- Turkey pepperoni, black olives, and banana peppers (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Boil the pasta until just shy of al dente. If using cauliflower rice, sauté it in olive oil with salt and pepper for 3-4 minutes.
- In a skillet, cook onions, bell peppers, and mushrooms with a pinch of salt until tender. Stir in spinach until wilted.
- In the same pan, cook the meat, draining if necessary, and season with Italian seasoning and garlic powder.
- Combine marinara with additional Italian seasoning, garlic powder, red pepper flakes, and water if thick. Adjust salt to taste.
- In a large bowl, mix the pasta or cauliflower rice with the cooked protein, sautéed veggies, and sauce. Fold in half of the mozzarella.
- Pour into the baking dish, top with olives and turkey pepperoni, then add remaining mozzarella and Parmesan.
- Bake for 18-22 minutes until bubbling and golden. Let rest for 10 minutes before serving.
Notes
Leftovers keep for 3 to 4 days in the fridge. Reheat covered at 325°F (160°C) or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian