Roni’s Whole Wheat Pasta Pie

• 12 oz whole wheat rigatoni
• 1 tbsp olive oil
• 8 oz extra lean ground turkey
• 1 medium onion diced
• 3 gloves garlic minced
• 1 medium zucchini diced
• Kosher Salt & Pepper
• 1 28 oz can of crushed tomatoes
• 1 tsp dried basil (or more to taste)
• 1/2 cup Parmesan cheese
• 4 oz fancy shredded part skim mozzarella cheese
• dried parsley

Preheat the oven to 400 degrees.

Bring a large pot of water to boil and cook the pasta until just done. Shave off 1-2 minutes from the time given on the box. I cooked mine for 10.

While preparing the pasta you’ll be making the sauce. Heat the oil in a large skillet over medium-high heat. Brown the turkey with the olive oil, onion and garlic. Add the zucchini and sprinkle with a bit of salt and pepper.

By this time your pasta should be ready. Drain, rinse with cold water and put back in the pot. Add 1/4 cup of the crushed tomatoes and stir to coat the pasta. Set aside.

Add the remaining crushed tomatoes to the skillet. Stir and add the tsp of basil. It should boil fairly quickly. Lower to a simmer.

Returning to the pasta, add the 1/2 of Parmesan cheese and stir to coat.

Spray a 9-inch springform pan with non-stick cooking spray. Begin to place the pasta upright in the pan. It will be a little touch and go for a bit but you’ll get the hang of it. I started with the perimeter and worked my way to the center. It took me about 10 minutes. Don’t worry some will be taller and shorter. Some will even have a bend. It will all work out once you are finished.

Top the pasta with the meat sauce. Now, I do NOT have patience to make sure there is meat and sauce in every tube. I just banged the pan a few time allowing things to setting and then added some more sauce until all but about a cup or so was on left in the skillet.

Bake in the preheated 400 degree oven for 15 minutes. Remove and top with the mozzarella. Sprinkle a bit of parsley on top. Return to the oven for 10 more minutes.

Remove and let sit for at least 5 minutes. Run a butter knife around the edge. Release the spring form and viola!

Add a splash of water to the remaining sauce in the skillet to serve on the side in case anyone wants a little extra.

Now, for the nutritional information. I reduced the amount of pasta, cheese and meat from the original recipe, yet used the same size pan. Using the ingredients originally posted on Noble Pig and using the same number or portions for each recipe (6), I reduced everything but fiber, that I increased. :) Here is a little side by side from Nutrition Data. Remember these are just estimates.

You can see pictures of how Roni made this on her site.  Here’s the link!

Whole Wheat Pizza Margherita

Serves: 8

Details:

Sometimes nothing satisfies like a slice of cheesy pizza. This one's made with a whole-wheat crust and part-skim mozzarella, so it's ideal for South Beach Dieters — and anyone in the mood for a slice.

Tip:

Note: If you don't have a rolling pin, use a wine bottle or stretch the dough out with your hands. If the dough springs back too much, let it rest for 3 minutes to relax the gluten. The cornmeal on the pizza stone or baking sheet makes the crust dry and crunchy. The basil shouldn't go on until after baking, or it will burn.

Ingredients:

Crust:

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons salt
• 2 1/2 cups whole-wheat flour, plus additional for kneading

Topping:

• 2 large tomatoes, thinly sliced, then cut into half circles
• 8 ounces part-skim mozzarella, thinly sliced into half circles
• Extra-virgin olive oil (optional garnish)
• 8 fresh basil leaves, thinly sliced
• Dash of cornmeal for pizza stone

Nutritional Information:

237 calories
7 g total fat (2 g sat)
0 mg cholesterol
31 g carbohydrate
12 g protein
5 g fiber
703 mg sodium

Directions:

1. In a medium mixing bowl, combine yeast and warm water; let sit until yeast foams, about 5 minutes. Stir in oil and salt. Add flour, 1/2 cup at a time, mixing with a large spoon, until dough comes away from the side of the bowl and holds together.
2. Sprinkle additional flour onto work surface. Turn out the dough and knead about 5 minutes, until it is smooth and springy, adding only enough flour to keep it from sticking to the board.
3. Form dough into a ball; place in a medium bowl. Cover with plastic wrap and put in a warm place. Let rise until doubled in size, about 2 hours.
4. To make pizza: Preheat oven to 475°F. Place dough on lightly floured work surface; flatten with your hand. Using floured rolling pin, roll dough outward from the center. Form dough into a circle or rectangle about 1/4-inch thick.
5. Sprinkle pizza stone or baking sheet with cornmeal. Lay crust on stone or sheet. Lay alternating slices of tomato and cheese on top of the crust, slightly overlapping each piece. Lightly drizzle with additional oil, if desired.
6. Let pizza rest 10 minutes. (This step can be skipped, but it makes for the crispiest crust.) Place pizza in oven and bake 20 minutes, or until cheese is melting and browning a bit. Sprinkle pizza with sliced basil leaves.

Source: southbeachdiet.com