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Pizza Spaghetti

Pizza Spaghetti

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  • Makes: 8 servings
  • Prep 30 mins
  • Slow Cook 6 hrs to 8 hrs on low or 3 to 4 on high
  • Serving Size: 1 1/4cups
  • Carb Grams Per Serving: 33

Ingredients

  • 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 1/2 - 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 (3/4 cup)
  • 1/2 cup no-salt-added tomato sauce
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon fennel seed, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 8 ounces dried spaghetti
  • 8 teaspoons finely shredded Parmesan cheese (optional)

Directions

  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 3 1/2- 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 Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 255 cal., 7 g total fat (2 g sat. fat), 36 mg chol., 587 mg sodium, 33 g carb. (4 g fiber, 7 g sugars), 15 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Vegetables (d.e): 2; Medium-Fat Meat (d.e): 1