© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb ITALIAN TURKEY SAUSAGE (Hot Italian preferred)
1 lb rotini tri-colored pasta, cooked and drained
2 (10.7-oz) cans condensed Cheddar cheese soup
2 (15-oz) cans pizza sauce
Nonstick cooking spray As needed
4 c shredded Mozzarella cheese, DIVIDED
3 oz thinly sliced TURKEY PEPPERONI, DIVIDED
1 (8-oz) can sliced mushrooms, well drained
1 (2-oz) can ripe sliced olives, well drained
In a large, heavy nonstick skillet, over medium heat, cook sausage, breaking sausage into small pieces with a wooden spoon. Cook until no longer pink. Cool slightly.
In a large bowl, combine cooked sausage, cooked and drained pasta, cheese soup and pizza sauce.
Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray. Spread half of the sausage mixture in the prepared baking pan.
Top with 2 cups Mozzarella cheese and about 1.5 ounces (20-25 slices) sliced turkey pepperoni.
Sprinkle with sliced mushrooms and ripe olives.
Cover with remaining sausage mixture, spreading to the edges of the pan.
Top with an additional 1.5 ounces pepperoni and remaining 2 cups Mozzarella cheese. Cover with aluminum foil.
Bake in a preheated 350 degree F oven for 25 - 30 minutes or until the center bubbles and the internal temperature reaches 165 degrees F.
Allow the casserole to sit for 5 - 8 minutes before serving.