Pizza Spaghetti

Pizza Spaghetti

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From: Diabetic Living Magazine

This fun dish combines two classic American meals for a dish that's sure to please the kids!

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 12 ounces uncooked bulk Italian-style turkey sausage
  • 8 ounces fresh button mushrooms, sliced
  • 1 tablespoon olive oil
  • Nonstick cooking spray
  • 1 (28 ounce) can no-salt-added whole peeled tomatoes, drained and snipped
  • 1 (14.5 ounce) can no-salt-added fire roasted diced tomatoes, drained
  • 1 cup chopped onion
  • 1 medium green sweet pepper, chopped
  • 2 ounces thinly sliced, cooked turkey pepperoni, chopped ( ¾ cup)
  • ½ cup no-salt-added tomato sauce
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon fennel seed, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 8 ounces dried spaghetti
  • 8 teaspoons finely shredded Parmesan cheese (optional)

Preparation

  • Prep

  • Ready In

  1. In a large skillet cook sausage and mushrooms in hot oil over medium heat until meat is browned, stirring to break up meat as it cooks. Drain off fat, if needed.
  2. Coat the inside of a 3½- to 4-quart slow cooker with cooking spray. Add the cooked sausage mixture, drained tomatoes, onion, sweet pepper, pepperoni, tomato sauce, oregano, fennel, salt and garlic powder. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  3. Cook pasta according to package directions. Drain. Add cooked pasta to slow cooker. Stir to combine. If desired, top with Parmesan cheese.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 255 calories; 7 g fat(2 g sat); 4 g fiber; 33 g carbohydrates; 15 g protein; 123 mcg folate; 36 mg cholesterol; 7 g sugars; 422 IU vitamin A; 25 mg vitamin C; 60 mg calcium; 2 mg iron; 587 mg sodium; 476 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Folate (31% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 vegetable, 1½ starch, 1 medium-fat protein

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