Description
Gluten-free, so creamy and secretly protein-packed! Healthy comfort food at its best.
Ingredients
- 4 Roma Tomatoes, Sliced
- ½ cups Turkey Pepperoni, Sliced (50g Or 30 Slices)
- 2 teaspoons Olive Oil
- 2 teaspoons Italian Seasoning, Divided
- 1-½ teaspoon Garlic Salt, Divided
- Pepper
- 8 ounces, weight Gluten Free Macaroni Noodles
- 6 ounces, weight Mozzarella Cheese, Grated (about 2 Cups)
- 2 ounces, weight Parmesan Cheese, Grated (about 2/3 Cup, Packed)
- ½ cups 2% Plain Greek Yogurt
Preparation
Preheat oven to 400ºF.
In a medium bowl, toss sliced tomato, turkey pepperoni, olive oil, 1 teaspoon Italian seasoning and ½ teaspoon garlic salt. Spread in one layer on a baking sheet and sprinkle with a pinch of pepper.
Bake until tomatoes begin to soften, about 13–15 minutes. Note that pepperoni will only take 6–7 minutes to crisp up, so check them often and remove from the pan when done, continuing to cook the tomatoes until soft. Set aside.
Bring a large pot of salted water to a boil, and cook the pasta according the package directions. Drain cooked pasta and reserve ½ cup of the cooking water.
Transfer the cooked pasta back into the pot and stir in ¼ cup of the pasta water. Add cheese, a little bit at a time. Stir between each addition until the cheese is fully melted, and then continue to add the cheese.
Once the cheese is melted, stir in Greek yogurt until creamy and well mixed. Stir in remaining 1 teaspoon garlic salt and Italian seasoning and season with a pinch of pepper. If it’s too thick, add remaining pasta water.
Stir in cooked tomatoes and pepperoni and devour.
