Pasta Pizza Pie combines two Italian favorites (and two of my favorites!) into a delicious pizza-inspired baked pasta. First, you start by baking a pasta “crust.” Then you spread your favorite pasta sauce over the crust and top it with your favorite toppings. I used a 12-inch saute pan in lieu of a pizza pan, and it worked great!
Pasta Pizza Pie puts a fun twist on pizza and a fun twist on pasta,…and incidentally since it’s also a “pie,” this Pasta Pizza Pie is perfect for today, March 14th (3.14)…”Pi Day!”
Pasta Pizza Pie
Yields: 4 servings
Ingredients
- Cooking spray
- 1 tablespoon canola oil
- 1 large onion, chopped*
- 1 cup sliced mushrooms (I used baby bellas)*
- 2 garlic cloves, minced *
- 1 egg, beaten
- ¼ cup milk (I used skim)
- 8 ounces (1/2 of a 1 pound box) rotini-shaped pasta, cooked and drained
- 1 cup shredded part-skim mozzarella cheese (about 4 ounces)
- 1½ cups of your favorite pasta sauce (I used Muir Glen Tomato Basil)
- crushed red pepper flakes, to taste
- * substitute with your favorite pizza toppings
Instructions
- Preheat oven to 350 degrees. Spray 12-inch saute pan or pizza pan with cooking spray and set aside.
- In a large skillet, heat oil over medium heat. Add onion and mushrooms and cook until tender, about 5 to 7 minutes, stirring occasionally. In the last minute, add minced garlic and stir for 1 minute. Remove from heat.
- In a medium bowl, stir egg, milk, pasta and ½ cup cheese. Spread pasta mixture in prepared pizza pan. Bake this pasta crust for 20 minutes.
- Remove pasta crust from oven and spread sauce over crust. Top with onion-mushroom mixture. Sprinkle with remaining cheese. Shake crushed red pepper flakes over cheese.
- Bake for 15 minutes, or until cheese is melted. Let stand 5 minutes before serving.
Source: Campbell’s Kitchen
Ooooooooh yummmmmm
What a scrumptious idea! It combines two of our favorites, pasta and pizza. Great recipe Alida! Thank you for being a part of the YBR this month:)