1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 garlic cloves, minced
1 can (15 ounces) tomato sauce
2-3 bay leaves
1 tsp oregano
1 tsp basil
1 tsp Italian seasoning
1 tsp Splenda granulated sweetener (if you don’t use splenda in your food, use whatever sweetener you choose)
3 c uncooked whole wheat pasta spirals
1 can (20 ounces) pineapple chunks, drained
1 c cooked ham (I used sliced and cut it smaller)
1/2 c mini turkey pepperonis
1/2 lb sliced fresh mushrooms
1 tbsp olive oil
1 c reduced fat mozzarella cheese
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 sugar. 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, 1/2 cup mozzarella cheese, turkey pepperoni, ham, and pineapple. Transfer pasta to a greased shallow 3 quart baking dish. Top with remaining 1/2 cup mozzarella cheese. Bake for 30 minutes uncovered or until completely heated through.
Delicious sauce with veggies. Ham/pepperoni not added yet.
Yum. Combined with meat & pasta sauce mix.
Sprinkled with cheese!
Original recipe found here.