#99: Cheesy Pizza Pasta

This is actually a "healthy" recipe that I found at eatbetteramerica.com  I did a bit of adjusting to this recipe so that my family would eat it though!  We liked this one, but it wasn't anything super special that we haven't had before.  I'd make this again though!
12 oz uncooked regular or multigrain rotini pasta (I used Ronzoni)
3/4 lb lean Italian turkey sausage, casings removed
1 large onion, chopped  (I used 1/2 onion)
1 lb fresh mushrooms, sliced (6 cups) (I omitted)
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained (I omitted)
1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce (I used spaghetti sauce)
1/2 teaspoon dried basil leaves
6 oz sliced turkey pepperoni
2 c shredded reduced-fat Italian cheese blend


1 Heat oven to 350°F. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.

2 Meanwhile, in 12-inch nonstick skillet, crumble sausage. Cook over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.

3 Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.

4 Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta in Dutch oven; stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

5 Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.