Pasta Pizza Pie
Tri-colored corkscrew pasta creates a tasty bottom "crust" to top with tomato sauce, a savory mushroom-onion sauté and mozzarella cheese.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1 cup sliced mushrooms(about 3 ounces)
1 egg, beaten
0.25 cup milk
2.5 cups cooked rotini (spiral) pasta(tri-color or plain)
1 cup shredded part skim mozzarella cheese(about 4 ounces)
1.5 cups Prego® Traditional Italian Sauce
1 large onion, chopped (about 1 cup)
1 cup sliced mushrooms(about 3 ounces)
1 egg, beaten
0.25 cup milk
2.5 cups cooked rotini (spiral) pasta(tri-color or plain)
1 cup shredded part skim mozzarella cheese(about 4 ounces)
1.5 cups Prego® Traditional Italian Sauce
Instructions
Heat the oven to 350°F. Spray a 12-inch pizza pan with vegetable cooking spray.
Heat the oil in 12-inch skillet over medium heat. Add the onion and mushrooms and cook until they're tender and the liquid is evaporated, stirring occasionally. Remove the skillet from the heat.
Stir the egg, milk, pasta and 1/2 cup cheese in a medium bowl. Spread the pasta mixture on the pizza pan.
Bake for 20 minutes. Spread the sauce over the pasta crust. Top with the onion mixture. Sprinkle with the remaining cheese.
Bake for 15 minutes or until the cheese is melted. Let stand for 5 minutes before slicing.
Heat the oil in 12-inch skillet over medium heat. Add the onion and mushrooms and cook until they're tender and the liquid is evaporated, stirring occasionally. Remove the skillet from the heat.
Stir the egg, milk, pasta and 1/2 cup cheese in a medium bowl. Spread the pasta mixture on the pizza pan.
Bake for 20 minutes. Spread the sauce over the pasta crust. Top with the onion mixture. Sprinkle with the remaining cheese.
Bake for 15 minutes or until the cheese is melted. Let stand for 5 minutes before slicing.
Pasta Pizza Pie
Tri-colored corkscrew pasta creates a tasty bottom "crust" to top with tomato sauce, a savory mushroom-onion sauté and mozzarella cheese.
Directions
Print
Heat the oven to 350°F. Spray a 12-inch pizza pan with vegetable cooking spray.
Heat the oil in 12-inch skillet over medium heat. Add the onion and mushrooms and cook until they're tender and the liquid is evaporated, stirring occasionally. Remove the skillet from the heat.
Stir the egg, milk, pasta and 1/2 cup cheese in a medium bowl. Spread the pasta mixture on the pizza pan.
Bake for 20 minutes. Spread the sauce over the pasta crust. Top with the onion mixture. Sprinkle with the remaining cheese.
Bake for 15 minutes or until the cheese is melted. Let stand for 5 minutes before slicing.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1 cup sliced mushrooms(about 3 ounces)
1 egg, beaten
0.25 cup milk
2.5 cups cooked rotini (spiral) pasta(tri-color or plain)
1 cup shredded part skim mozzarella cheese(about 4 ounces)
1.5 cups Prego® Traditional Italian Sauce
Cheesy Portobello
3 simple ingredients and 5 minutes are all...
Quick Loaded Potato
Change it up a bit and serve up a loaded p...
Mexican Avocado Toast
Take avocado toast to the next level by to...
Cubano Sliders
Inspired by the original Cubano sandwich, ...