Cheesy Pizza Pasta

From eatbetteramerica.com Use your favorite jarred sauce, I generally make my own.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 13 cups

Ingredients

• 3 3⁄4 cups  multigrain rotini pasta
• 3⁄4 lb  lean  Italian turkey sausage, casings removed
• 1  large onion, chopped (1 cup)
• 1⁄2 lb fresh mushrooms, sliced (3 cups)
• 1 (14 1/2ounce) can  diced Italian tomatoes, undrained
• 1 (25 1/2ounce) jar  italian herb  pasta sauce
• 1⁄2 teaspoon dried basil leaves
• 1 (6 ounce) package  sliced  turkey pepperoni
• 1 (8 ounce) bag  shredded  reduced-fat Italian cheese blend

Directions

1. Pre-Heat oven to 350°F
2. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
3. Meanwhile, in a non sticl skillet crumble sausage and brown.
4. Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
5. Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta in Dutch oven; stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
6. Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.