Pasta Pizza

Name: Pasta Pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 12 ounces ditali pasta; 1 tablespoon butter; 2 tablespoons olive oil; 3 whole scallions, thinly sliced; 1 large garlic clove, minced; 1 teaspoon salt; 1/4 teaspoon red pepper flakes; 1 teaspoon oregano, dried; 1/4 teaspoon black pepper; 2 (2 1/4 ounce) cans black olives, sliced; 1 (13 1/4 ounce) can mushroom stems and pieces; 1 (26 ounce) jar spaghetti sauce; 2 cups mozzarella cheese, shredded

Submitted by JackieOhNo!

"There are actually many variations you can create with this recipe, but this is the version I always come back to. I used to always make this with my leftover homemade tomato sauce, but we enjoyed it so much, I had to make it more often with store-bought sauce. It is like making a pizza with pasta, instead of dough, so you know the possibilities are endless."

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photo by 2Bleu

Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

12 ounces ditali pasta
1 tablespoon butter
2 tablespoons olive oil
3 whole scallions, thinly sliced
1 large garlic clove, minced
1 teaspoon salt
¹⁄₄ teaspoon red pepper flakes
1 teaspoon oregano, dried
¹⁄₄ teaspoon black pepper
2 (2 1/4 ounce) cans black olives, sliced
1 (13 1/4 ounce) can mushroom stems and pieces
1 (26 ounce) jar spaghetti sauce
2 cups mozzarella cheese, shredded

directions

Preheat broiler.
Cook ditali al dente in boiling, salted water according to package directions. Drain well.
Meanwhile, in a 12-inch heavy skillet, heat butter and olive oil. Saute scallion and garlic until golden. Add drained dital to pan and turn to coat well. Cook for another 3 minutes until pasta is golden also.
Add salt, peppers, and oregano and stir to combine. Add drained olives and drained mushrooms.
Pour in spaghetti sauce and stir until well combined.
Tranfer to a shallow baking pan (such as a jelly roll pan) and spread out into an even layer. Evenly distrubute shredded mozzarella over the top.
Watching carefully, broil for about 5 minutes, until cheese is melted and nicely browned. To serve, use spatula.

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Reviews

Such a wonderful yet simple recipe. We used rigatoni pasta, omitted the black olives, used Recipe #255242, added cheddar cheese, and now we're pleasantly stuffed. Thanks for a great twist on pizza. :)

2Bleu

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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