Total Time: 40 minutes
Servings: 12
Serving Size: 1 cup
⭐ WW Points (current single system)
4 Points per serving
(Can be lower if using 99% fat-free ground turkey)
🛒 Ingredients
- 1 lb lean ground turkey (97% lean)
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 teaspoons olive oil
- 30 oz tomato sauce (no added sugar)
- 1 teaspoon Italian seasoning
- 12 oz low-carb rotini pasta
- 1 cup shredded reduced-fat mozzarella cheese
- 1 cup fat-free mozzarella cheese
- 32 slices turkey pepperoni (about 2 oz), divided
- 2 tablespoons sliced black olives
- Optional: additional zero-point vegetables (mushrooms, peppers, onions, etc.)
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- Cook pasta according to package directions. Drain and set aside.
- Cook the turkey mixture:
Heat olive oil in a large skillet over medium heat. Add ground turkey, onion, and garlic. Cook until turkey is fully cooked. Drain any excess liquid. - Prepare the baking dish:
Lightly spray a 9×13-inch baking dish with cooking spray. - Mix the casserole:
In a large bowl, combine cooked pasta, turkey mixture, tomato sauce, Italian seasoning, 1 cup of mozzarella, and half of the pepperoni. Mix well. - Assemble:
Spread the mixture evenly in the prepared baking dish. - Top it off:
Sprinkle with remaining mozzarella cheese, remaining pepperoni slices, and black olives. - Bake:
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes, until hot and bubbly. - Serve:
Let rest a few minutes, then cut into 12 equal servings and enjoy.
📝 Notes
- Using lean turkey, no-fat cheese, and no-sugar-added sauce keeps the points low.
- Swap ground turkey for 99% fat-free turkey or chicken to reduce points even more.
- Serve with a green salad or steamed veggies for a filling, low-point meal.
