How to Make Pizza Spaghetti

Ingredients

• 12 oz uncooked bulk Italian-style turkey sausage
• 8 oz fresh button mushrooms, sliced
• 1 Tbsp olive oil
• 28 oz can no-salt-added whole peeled tomatoes, drained and snipped
• 14.5 oz can no-salt-added fire-roasted diced tomatoes, drained
• 1 cup chopped onion
• 1 medium green sweet pepper, chopped
• 2 oz thinly sliced cooked turkey pepperoni, chopped (¾ cup)
• ½ cup no-salt-added tomato sauce
• 1 tsp dried oregano, crushed
• ¼ tsp fennel seeds, crushed
• ¼ tsp garlic powder
• ¼ tsp salt
• 8 oz dried spaghetti
• 8 tsp finely shredded Parmesan cheese (optional)

1. In a large skillet cook sausage and mushrooms in hot oil over medium heat until meat is browned, stirring to break up meat as it cooks. Drain fat if needed.
2. Coat the inside of a 3-½- or 4-quart slow cooker with cooking spray. Add sausage mixture, tomatoes, onion, sweet pepper, pepperoni, tomato sauce, oregano, fennel seeds, garlic powder, and salt. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Cook pasta according to package directions; drain. Add cooked pasta to slow cooker. Stir to combine. If desired, top individual servings with Parmesan cheese.