Two Cheese Rotini Makeover

I gave my two cheese rotini a semi-makeover. There is more that I could have done, but this still makes it tons better (calorie-wise!) than the last time I made it. I used turkey sausage, less olive oil, and less mozzarella cheese. Oh, I also used a tiny bit less tomato sauce, and I used Hunt's in a can instead of Ragu in a jar. Not sure if that made a difference. Oh! And I also used whole grain pasta. My camera is at work, but you can look at the original picture in the link above. It doesn't look much different! :) Here is its makeover:

Ingredients:
 1 lb Hot Italian turkey sausage, sliced 1/2" thick (Jennie-O)
1 green pepper, chopped (208 g)
1 t EVOO
24 oz tomato sauce (Hunt's, No Salt Added)
15 oz Part Skim Ricotta Cheese
12 oz  Ronzoni Healthy Harvest Rotini, cooked and drained
1 c Low-Moisure, Part-Skim Mozzarella Cheese, shredded and divided

Directions:
In a skillet, cook sausage and green pepper in hot oil over medium high heat until browned; drain well. Add tomato sauce. Stir to combine.

Combine ricotta cheese, rotini, and 1/2 c mozzarella. Stir gently to blend. Spoon half of pasta mixture into a lightly greased baking dish. Top with half of sauce. Repeat layers. Cover. Bake at 350F for 25 minutes; uncover. Sprinkle with remaining mozzarella. Continue baking for 5-10 min or until cheese is melted.

Makes 8 servings.

Nutritional Information:
Calories: 372 (still too much for Holly, but better than 513)
Fat: 15g (from 25g)
Saturated Fat: 6g (from 10g)
Carbs: 43g (from 45g)
Protein: 23g (from 27g)
Fiber: 7.5g

Ratings:
Kristen: