I am a huge fan of Sandra Lee and her show Semi-Homemade. I love that she takes recipes and reworks them to make them easy for the busy mom. I also appreciate her flare for fun food that the kids will love. If Sandra says the kids will love it; they will love it!
When looking at recipes to incorporate into our meal rotation she is a regular go-to. I just go in and do a few whole food and unprocessed tweaks. I need my meals to be quick and easy too; so my tweaks have to fit into that category as well. Remember we do not have to reinvent the wheel we need to utilize our internet and cooks we love and tweak them to fit our family. You may have a diabetic in the family, or someone who is lactose intolerant, don’t let that stop you. You can make most recipes work for you! So let’s get started!
Recipe remake RNforWellness style: My changes will be in BOLD
Makes: 8 servings
Cook: 30 minutes
1 package (16-ounce) mini penne pasta (Whole Wheat Pasta)
1 jar (26-ounce) pasta sauce (Homemade simple marinara sauce)
1 container (5-ounce) diced bell peppers, chopped, Ready Pac® Tri Peppers (Fresh Veggies)
11⁄2 teaspoons Italian seasoning
5 cups shredded mozzarella cheese (3 cups mozzarella cheese)
1 jar (4.5-ounce) sliced mushrooms, drained (Fresh Mushrooms)
1 can (3.8-ounce) sliced black olives, drained
1⁄2 package (3.5-ounce) sliced pepperoni (25 slices)(Preservative free Pepperoni)
1⁄3 cup grated Parmesan cheese
1 roll (8-ounce) garlic breadsticks (Immaculate Brand crescent rolls OR pizza crust)
Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray; set aside.
In a large pot of boiling salted water, cook penne for 7 minutes or until tender but not quite al dente. Drain well.
In a saute pan add fresh peppers and mushrooms and cook until tender. Add in homemade marinara sauce of your choice and seasoning. Pour sauce over drained noodles and stir well to coat. Stir in 2 cups of the mozzarella cheese until well mixed.
Transfer to prepared dish. Sprinkle 1/2 cup of the remaining mozzarella over top. Top with olives. Sprinkle remaining 1/2 cup of mozzarella over top. Arrange pepperoni slices over mozzarella; sprinkle with Parmesan cheese.
Bake for 15 minutes. Remove crescent dough from can and separate into individual triangles and then use a pizza cutter to cut into strips. Once strips are cut twist.
Remove casserole from oven and place twisted dough around edge of baking dish. Return to oven; bake for 15 to 18 minutes more or until twists are golden brown. Serve hot.Pin It