Meyer Natural Foods
The Meyer Way

Mushroom Pizza Pasta Bake

Back To Recipe List
Mushroom Pizza Pasta Bake


  • 1 lb Laura's Lean Ground Beef
  • 24 ozs light spaghetti sauce
  • 8 ozs button mushrooms (thinly sliced)
  • 1 green bell pepper (small, diced)
  • 4 cloves garlic (minced)
  • 1/2 tsp dried basil
  • 1/2 tsp red chii flakes (optional)
  • 1 1/2 cups shredded reduced fat mozzarella
  • 1 oz turkey pepperoni
  • 8 ozs whole wheat rotini
  • salt & pepper (to taste)


Place a large pot of water over high heat and bring to a boil.  Add 1 teaspoon of salt to the water followed by the rotini and cook until still slightly firm in center.  Drain and set aside.

Preheat the oven to 350ºF.

Combine the Laura's 92% Lean ground beef and spaghetti sauce in a large skillet, then place over high heat.  Simmer the ground beef in the sauce until cooked through, about 7 minutes, breaking it up as you go.  Add the mushrooms, bell peppers, garlic, basil, and chili flakes (if using), and cook for 10 minutes more over a medium-low heat.

Spread the pasta mixture into a 9x13-inch casserole dish while still hot and top with the mozzarella and pepperoni.  Bake in the oven until the cheese is melted, about 8 minutes.  Allow to cool for 5 minutes, then serve.

Nutritional Analysis Per Serving

  • Calories: 318.00
  • Carbohydrate Content: 36.00g
  • Cholesterol Content: 55.00mg
  • Fiber Content: 6.00g
  • Saturated Fat Content: 4.00g
  • Sodium Content: 680.00mg
  • Sugar Content: 5.00g
  • Total Fat Content: 9.00g
  • Protein Content: 28.00g

Store Locator