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


20 min.


1 hr.



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


433 423


14g 13g


4g 4g


69mg 69mg


510mg 542mg


58g 58g


5g 5g


19g 19g


13%DV 13%DV


10%DV 8%DV


27%DV 27%DV


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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