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 

Ingredients:

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.  

Instructions

-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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