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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/4 cups each)
Pasta Pizza Pie
Tri-colored corkscrew pasta creates a tasty bottom "crust" to top with tomato sauce, a savory mushroom-onion sauté and mozzarella cheese.
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Serves: 4 servings (about 1 1/4 cups each)
Prep Time: 20 minutes
Cook Time: 35 minutes
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Vegetable cooking spray
1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1 cup sliced mushroom (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




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

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


Notes:
Nutritional Values per Serving using Prego Traditional Italian Sauce: Calories 423, Total Fat 13g, Saturated Fat 4g, Cholesterol 69mg, Sodium 542mg, Total Carbohydrate 58g, Dietary Fiber 5g, Protein 19g, Vitamin A 13%DV, Vitamin C 8%DV, Calcium 27%DV, Iron 16%DV

Nutritional Values per Serving using Prego Tomato Basil & Garlic Italian Sauce: Calories 433, Total Fat 14g, Saturated Fat 4g, Cholesterol 69mg, Sodium 510mg, Total Carbohydrate 58g, Dietary Fiber 5g, Protein 19g, Vitamin A 13%DV, Vitamin C 10%DV, Calcium 27%DV, Iron 16%DV


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