Wednesday, August 8, 2012

Pizza Pasta

In our unending quest to find and eat healthy pizza (really, we just want to eat regular unhealthy pizza) I tried a new recipe called Pizza Pasta.  The original recipe was in the August/September issue of Healthy Cooking Magazine.  I made it the magazine way first and then made adjustments.

I think that this is one of those recipes that you just adjust each time according to what you have available or what you want at the time.  The prep time for this recipe is really pretty fast but it takes a long time to bake.  (Please really note that - it is a 65 minute baking time) By adding other ingredients, you may expand the prep time.  For example, I made the recipe the second time with turkey Italian sausage.  I decided that the sausage should be cooked at least part way before putting it in the oven.  Between the grease that would come off during cooking and the fear that it would not cook all the way, I cut it up and heated it in a frying pan for 5 or 10 minutes.  Just until it was browned.

I know that it is best when I can give you the nutritional information also but since I have altered the recipe, I am not sure about it.  I have put the nutritional information for the original recipe.

Enough talking - here is the recipe

Pizza Pasta

4 cups uncooked multi grain bow tie pasta
2 cans (14.5 oz) fire-roasted diced tomatoes undrained
3/4 cup water
12 slices turkey pepperoni, quartered
1 tbsp. prepared pesto
1/4 tsp. pepper
3/4 cup shredded italian cheese blend cheese

Changes I have made so far -
dropped the turkey pepperoni - couldn't really taste it
added 2 turkey Italian sausages - I think the next time I will add three
added mushrooms - 1/2 package
added spinach - I did not add enough - it cooks down I would say you could add a whole package of fresh
added olives - black sliced - one small can.  We talked about adding green next time for more taste

Prep -
Place all ingredients EXCEPT THE CHEESE in a big bowl and mix them together.

Use a cooking spay to coat the inside of  a 11 X 7 X 2 inch baking pan.  Put all the mixed ingredients from the bowl into the baking pan and cover.

Bake at 350 degrees for 45 minutes.  Take off the cover, stir the ingredients, put the cover back on and put back in the oven for 15 minutes longer.  Then take the cover off, sprinkler the cheese on and bake for another 5 minutes or so until the cheese melts.

Serves 6

Nutrition facts for original recipe - 1 1/4 cup serving equals 318 calories.  7 g fat (2 g saturated fat) 15 mg cholesterol  584 mg sodium, 47 g carbohydrate, 5 g fiber, 16 g protein.

Dietary Exchanges- 2 1/2 starch, 1 medium-fat meat, 1 vegetable 

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