12 oz. uncooked, Fiber Gourmet light rotini or Barilla Plus Rotini or Penne or whole grain rotini or penne pasta - I like to use Fiber Gourmet light rotini 1 lb Isernio's Italian chicken sausage or Jennie-O Italian Turkey sausage - I use Isernio's chicken sausage 1/2 cup yellow onion, finely diced 1/3 cup or 1 oz. Hormel mini pepperoni or 15 slices turkey pepperoni, diced 1 tsp minced garlic 3 cups zero point marinara sauce 1 cup reduced fat or fat free mozzarella cheese, shredded - I use Pantry Market low moisture part skim mozzarella from Target 2 tsp fresh parsley, finely chopped-optional 2 Tbsp diced black olives, optional Salt and pepper, to taste
Preheat oven to 400 degrees. Spray a 9x13-inch or 3- quart baking dish with non stick cooking spray; set aside. Bring a large pot of water to a boil. Add the pasta and until it's very al dente. Drain.
Meanwhile, in a skillet add the chicken or turkey sausage and cook for 4-5 minutes, breaking up into pieces using a spatula, until browned. Stir in the onion to the pan and cook for 3-4 minutes or until translucent.
Add garlic and season with salt and pepper. Cook for another minute. Add 2 cups of the zero point marinara sauce to the turkey sausage mix and stir until combined. Remove from heat.
Combine cooked pasta and turkey sausage mixture into a large bowl. Fold in 1/2 cup of the cheese. Pour pasta mix into prepared baking dish. Spread the remaining sauce in an even layer over the pasta. Sprinkle with the remaining cheese.
Top mini pepperonis or turkey pepperoni, olives, and fresh parsley, if desired. Bake for 20-25 minutes or until the top is lightly golden and the cheese is bubbling. Let cool for about 5 minutes before serving.