This Dump & Bake Pasta Casserole Is for Pizza Lovers

This simple dish combines the tastes of a pepperoni pizza, with fusilli pasta soaking up the rich tomato sauce and combining with gooey melted cheese and meaty pepperoni pieces.

To make it vegan, replace the pepperoni with sliced mushrooms and frozen bell peppers. Combine it with a Caesar salad for a complete supper.

12 ounces of whole wheat fusilli. 1 (28-ounce can) crushed tomatoes with no salt added (3 1/2 cups) 2 1/2 cups water.

4 ounces baby spinach (about four cups) 1 cup frozen chopped onions 1/2 cup torn fresh basil leaves. 1 tablespoon of salt-free tomato-and-basil seasoning, such Mrs. Dash.

2 tsp Italian seasoning. 1/2 teaspoon of garlic powder. 1/4 teaspoon of ground pepper. 1/4 teaspoon of crushed red pepper.

2 cups of thickly shredded, low-moisture mozzarella cheese 4 ounces miniature pepperoni slices Preheat the oven to 425°F and position the rack in the center. 

Coat a 9-by-13-inch broiler-safe baking dish with cooking spray. In the prepared baking dish, combine the pasta, tomatoes, water, spinach, onion, basil, tomato-and-basil seasoning,

Italian seasoning, garlic powder, pepper, and crushed red pepper; toss to combine thoroughly, ensuring that the pasta is saturated in liquid.

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