Pasta Pizza

From a Better Homes and Gardens cookbook

5 oz dried corkscrew pasta (2 cups)
1 beaten egg
1/4 milk
2 Tbsp grated parmesan cheese
8 oz lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 (14 oz) can Italian style stewed tomatoes
1 cup green and or yellow bell pepper, diced
1/2 tsp dried Italian seasoning
1 (4 1/2 oz) jar sliced mushrooms
1/4 tsp crushed red pepper
1 cup shredded mozzarella

*Cook pasta according to directions; drain. Rinse with cold water and drain again.
*For pasta crust, combine egg, milk and parmesan in a large bowl. Stir in cooked pasta. Spread pasta mixture evenly on a greased 12 inch pizza pan. Bake at 350 for 20 minutes.

*While pasta bakes, cook meat, onion and garlic until cooked through. Stir in undrained tomatoes, peppers and seasoning. Bring to a boil and reduce heat. Simmer uncovered 10-12 minutes or until most of the liquid is evaporated. Stir in mushrooms and crushed pepper.

*Spoon mixture onto pasta crush. Top evenly with cheese. Bake for an additional 10-12 mintues or until heated through and cheese is melted. Cut into wedges.

Serves 6
259 calories
9 g fat
27 carbs


***I made a cheese pasta pizza too!
For that, I topped the pasta crust with 1 1/2 cups pasta sauce. Then topped that with cheese. I thought this one was the better of the two. The next time I try the recipe, I will put the pasta sauce on the other pizza. I think it wants more than just the stewed tomatoes. The grown ups loved this one! - Except John who secretly told my sister "A pasta pizza just goes against my religion..."