Preheat oven to 400°. Cook pasta according to package directions; drain.
In a large cast-iron or other ovenproof skillet, heat 1 teaspoon oil over medium heat. Add mushrooms, green pepper and onion; saute until tender. Remove with a slotted spoon and keep warm. Increase heat to medium-high. In same skillet, heat remaining oil. Spread pasta evenly in skillet to form a crust. Cook until lightly browned, 5-7 minutes.
Turn crust onto a large plate. Reduce heat to medium; slide crust back into skillet. Top with pizza sauce, sauteed vegetables and olives; sprinkle with cheese and Italian seasoning. Bake until cheese is melted, 10-12 minutes.
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Average Rating:
wintermom9597
Dec 2, 2020
I did not remove the pasta crust only to return it to the skillet. Seemed like a wasted step to me. I removed it from the heat, added the toppings and popped it into the oven. Great, easy weeknight dish.
Alex
May 22, 2020
"Form a crust and turn it onto a large plate." YEAH RIGHT! I nearly had a panic attack and broke my wrist trying to do this. Would love to see a video of this working successfully.
However, the heap of disheveled cheesy pasta did taste good.
NH-rescue
Jan 20, 2019
I love the flavor of this dish! It's a great recipe for cast iron. Our biggest challenge was getting the spaghetti to stay in crust form. Packing it a bit tighter next time might help. It still tasted good, though!
delowenstein
Mar 3, 2018
I'd used: 18-oz. can PASTA sauce, 1/2 c. 5-cheese Italian blend. Increased olive oil to 6 tsp., DIVIDED. I'd left the pasta in the skillet, topped with the sauce and sprinkled with cheese and Italian seasoning. Olives were omitted. This is a really delicious recipe!
Reviews
I did not remove the pasta crust only to return it to the skillet. Seemed like a wasted step to me. I removed it from the heat, added the toppings and popped it into the oven. Great, easy weeknight dish.
"Form a crust and turn it onto a large plate." YEAH RIGHT! I nearly had a panic attack and broke my wrist trying to do this. Would love to see a video of this working successfully. However, the heap of disheveled cheesy pasta did taste good.
I love the flavor of this dish! It's a great recipe for cast iron. Our biggest challenge was getting the spaghetti to stay in crust form. Packing it a bit tighter next time might help. It still tasted good, though!
I'd used: 18-oz. can PASTA sauce, 1/2 c. 5-cheese Italian blend. Increased olive oil to 6 tsp., DIVIDED. I'd left the pasta in the skillet, topped with the sauce and sprinkled with cheese and Italian seasoning. Olives were omitted. This is a really delicious recipe!
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