Ingredients:
1/2 lb 94% fat-free ground beef, cooked,divided use
1 1/2-2 teaspoons italian seasoning
vegetable oil cooking spray
3 cups dry rotini pasta, divided use
3 (15 ounce) cans seasoned tomato sauce, for pizza,divided use
1 cup chopped onions
1 cup green peppers, cut into matchstick size pieces
1 (4 ounce) cans mushroom stems and pieces, drained,divided use
1 1/2 cups shredded 94% fat-free mozzarella cheese or 1 1/2 cups 94% fat-free mozzarella-cheddar blend cheese, divided use ( 1.5g fat per 1/4 cup)
24 slices turkey pepperoni, halved,divided use
1/2 cup 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-pot 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 the seasoned ground beef over vegetables.
Top with 1/2 cup mozzarella cheese and 16 pepperoni halves.
Repeat step 3, layering ingredients two more times.
Garnish with 1/2 cup Parmesan cheese.
Cover.
Bake 1-2 hours on high or until noodles are tender.
Reduce heat to low until ready to serve.
Servings: 8
Time preparation: 35 min.
Time total: 155 min.