Tri-colored corkscrew pasta creates a tasty bottom "crust" to top with tomato sauce, a savory mushroom-onion sauté and mozzarella cheese.
cost per recipe: $5.22
The price is determined by the national average.
tablespoon vegetable oil
large onion, chopped (about 1 cup)
cup sliced mushrooms(about 3 ounces)
cups cooked rotini (spiral) pasta(tri-color or plain)
cup shredded part skim mozzarella cheese(about 4 ounces)
cups Prego® Traditional Italian Sauce or Prego® Tomato Basil Garlic Italian Sauce
Heat the oven to 350°F. Spray a 12-inch pizza pan with vegetable cooking spray.
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.