Thursday, June 5, 2014

Skinny Hawaiian Pizza Pasta

Here's another recipe from The Supper Club by Skinny Mom is Skinny Hawaiian Pizza Pasta.  J and I do a lot of pasta bakes but this one really sounded good to me because it was completely different than anything we have tried!

Serving Size:

1/8th of Dish

Calories:  300

Weight Watchers Points:  7 
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1½ Tbsp minced garlic
15 oz can tomato sauce
2-3 bay leaves
1 tsp oregano
1 tsp basil
1 tsp Italian seasoning
1 tsp Stevia (or your favorite sweetener)
3 cups uncooked whole wheat pasta spirals
20 oz pineapple chunks, in it's own juice, drained
1 cup cooked reduced-sodium diced ham
½ cup mini turkey pepperonis
½ lb fresh mushrooms, sliced
1 Tbsp extra virgin olive oil
1 cup low-moisture, part-skim, shredded mozzarella cheese
Instead of whole wheat pasta, I used gluten free pasta.  I also used my go to pasta sauce.  I also used sugar instead of Stevia.  
-Preheat oven to 350 degrees.

-In a large saucepan, sauté the onion, mushrooms, green pepper, and red pepper for 3-4 minutes until tender.

-Add garlic and cook for 1-2 more minutes, stirring often.

-Add tomato sauce, basil, oregano, bay leaves, Italian seasoning and stevia.
-Bring sauce to a boil and reduce heat.
-Simmer uncovered for 20 minutes and let sauce thicken. Stir frequently.
-While sauce is cooking, cook pasta according to package directions. Drain pasta.
-Discard bay leaves from sauce.

-Stir in the pasta, ½ cup mozzarella cheese, turkey pepperoni, ham, and pineapple.
-Transfer pasta to a greased shallow 3 quart baking dish.

-Top with remaining ½ cup mozzarella cheese.

-Bake for 30 minutes uncovered or until completely heated through.
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