8 ounces whole wheat rotini noodles, dry
2 teaspoons extra virgin olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 (8-ounce) package baby bella mushrooms, sliced
2 tablespoons minced garlic
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1 teaspoon stevia (or your favorite no-calorie sweetener)
1 (20-ounce) can pineapple tidbits in 100% juice, drained
1 cup cooked reduced-sodium diced ham
¼ cup mini turkey pepperonis
1 cup reduced-fat shredded mozzarella cheese
Preheat the oven to 350° F and grease a casserole dish with cooking spray, then set aside.
Bring a large pot of salted water to a boil and cook the rotini according to package directions for al dente. When done, drain and set aside.
While the rotini is cooking, heat a large skillet over medium-high heat and add the oil, onion, peppers, and mushrooms. Cook until the vegetables soften, 6-8 minutes. Add the minced garlic and cook for an additional minute.
Add the tomato sauce, Italian seasoning, and sweetener to the skillet, and stir to combine. Reduce the heat to a simmer and cook for 10 minutes.
Add the drained pasta, pineapple, ham, pepperonis, and ½ cup of the cheese to the skillet, stirring to evenly combine.
Transfer to the prepared casserole dish. Top it with the remaining ½ cup of cheese, and bake until it is heated through and the cheese has melted, 25-30 minutes.