Pasta Pizza Pie

Campbell's Pasta Pizza Pie Recipe

Tri-colored corkscrew pasta creates a tasty bottom "crust" to top with tomato sauce, a savory mushroom-onion sauté and mozzarella cheese.

At a glance

Prep

20 min.

Total

1 hr.

Serves

4

Servings: about 1 1/4 cups each

Bake: 35 min.

Stand: 5 min.

Cost per recipe: $5.95

Made With

  • Prego® Traditional Italian Sauce

    Prego® Traditional Italian Sauce

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What You'll Need

Vegetable cooking spray
1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1 cup sliced mushrooms (about 3 ounces)
1 egg, beaten
1/4 cup milk
1/2 of a 1-pound package tri-color or plain corkscrew-shaped pasta (rotini) (about 2 1/2 cups), cooked and drained
1 cup shredded part-skim mozzarella cheese (about 4 ounces)
1 1/2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

How to Make It

  • 1

    Heat the oven to 350°F. Spray a 12-inch pizza pan with the cooking spray.

  • 2

    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.

  • 3

    Stir the egg, milk, pasta and 1/2 cup cheese in a medium bowl.  Spread the pasta mixture on the pizza pan.

  • 4

    Bake for 20 minutes. Spread the sauce over the pasta crust. Top with the onion mixture. Sprinkle with the remaining cheese.

  • 5

    Bake for 15 minutes or until the cheese is melted. Let stand for 5 minutes before slicing.

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Recipe Nutritional Information

Made With

Prego Tomato Basil & Garlic Italian Sauce Prego Traditional Italian Sauce

calories

433 423

totalfat

14g 13g

saturatedfat

4g 4g

cholesterol

69mg 69mg

sodium

510mg 542mg

totalcarbohydrate

58g 58g

dietaryfiber

5g 5g

protein

19g 19g

vitamina

13%DV 13%DV

vitaminc

10%DV 8%DV

calcium

27%DV 27%DV

iron

16%DV 16%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Serving Suggestion: Serve with a mixed green salad with walnuts and red wine vinaigrette. For dessert serve fresh fruit salad.
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RID#27063

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