CHEF JEFF — ONE BYTE AT A TIME: Pizza Pepperoni Pasta

Make-ahead meals are lifesavers for busy families.

Pizza Pepperoni Pasta

12 ounces whole wheat spiral pasta

1 pound lean ground turkey

1 medium onion, chopped

1 24-ounce jar garden-style pasta sauce

1 14½-ounce can low-sodium diced tomatoes

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon Worcestershire sauce

3 tablespoons grated Parmesan cheese

4 ounces sliced turkey pepperoni

½ cup shredded part-skim mozzarella cheese

Cook pasta according to directions. Cook turkey and onion in nonstick skillet over medium heat until meat is brown. Stir in pasta sauce, tomatoes, basil, oregano and Worcestershire; set aside. Drain pasta. Transfer to 9-by-13-inch baking dish coated with cooking spray. Sprinkle pasta with Parmesan. Top with sauce mixture and meat. Top with mozzarella. Cover and bake until cheese melts and pasta is hot.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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