Pasta Pizza Pie
Do you love pizza? Do you love pie? So do we! Try making this easy pasta recipe for Pasta Pizza Pie that combines these two all-around favorite dishes into one! To cook this quick, weeknight dinner recipe, you will begin by using the tri-colored corkscrew pasta to create a tasty bottom layer that will act as your makeshift “crust.” Next, you will layer your pasta with tomato sauce and the cooked onion and mushroom mixture. Finally, you will add cheese on top to finish off your masterpiece.
Feel free to get creative and switch out the mushrooms and onions for your favorite veggie combination, or substitute out the tomato sauce for another sauce you love. Perhaps try making this recipe with spinach, artichoke, and pesto sauce! The good news is that this meal is quick and simple, making this pasta dish a great weeknight dinner recipe. Simply cook pre-made pasta according to the instructions and use a store-bought jar of pasta sauce to create a semi-homemade dish that you’ll come back to week after week!
Preparation Time20 min
Cooking Time35 min
- 1 tablespoon vegetable oil
- 1 large onion, chopped (about 1 cup)
- 1 cup sliced mushrooms
- 1 egg beaten
- 1/4 cup milk
- 1/2 pound tri-color or plain corkscrew-shaped pasta, cooked and drained
- 1 cup part-skim Mozzarella cheese, shredded
- 1 1/2 cup Prego Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
Preheat the oven to 350 degrees F. Spray a 12-inch pizza pan with the cooking spray. Cook pasta according to package instructions.
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.
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