Crock Pot Pizza Supreme

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Thursday, January 01, 2004

Categories:

Italian-Entree

Yield:

8 servings, approximately 1 cup each

Ingredients:

½ lb. 94% fat-free ground beef, cooked, divided use

1 ½-2 tsp. Italian seasoning
Vegetable oil cooking spray
3 C. dry rotini pasta, divided use
3 cans (15 oz. each) seasoned tomato sauce for pizza, divided use
1 C. chopped onion
1 C. green pepper ct into matchstick size pieces
1 can (4 oz.) mushroom pieces and stems, drained, divided use
1 ½ C. shredded 94% fat-free mozzarella or 94% fat-free mozzarella & cheddar cheese blend (1.5g fat per ¼ cup), divided use
24 slices turkey pepperoni, halved, divided use
½ C. finely shredded parmesan cheese

Directions:

Spray crock pot with vegetable cooking spray. Sprinkle ground beef with Italian seasoning, mix well. Set aside. Place 1 cup dry pasta in crock ppot that has been sprayed with vegetable oil cooking spray. Cover with 1 can tomato sauce. Add 1/3 cup onion, 1/3 cup green pepper, 1/3 can mushrooms. Spread 1/3 of the seasoned ground beef over vegetables. Top with ½ cup mozzarella cheese and 16 pepperoni halves. Repeat step 3, layering ingredients two more times. Garnish with ½ cup Parmesan cheese. Cover. Bake 1-2 hours on high or until noodles are tender. Reduce heat to low until ready to serve.

Nutrition Facts:

310 calories, 36g carbohydrate, 23g protein, 8g fat, 3.5g saturated fat, 35mg cholesterol, 5g dietary fiber, 530mg sodium

Source:

Original recipe by Rachel Cly, RD, LD Email questions to rclv@sjmc.org