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Pasta Pizza

My family often requests this meatless main dish. It's a tempting cross between pizza and spaghetti. —Andrea Quick, Columbus, Ohio.
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    4 servings


  • 8 ounces uncooked angel hair pasta
  • 4 teaspoons olive oil, divided
  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 can (15 ounces) pizza sauce
  • 1/4 cup sliced ripe olives
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 teaspoon Italian seasoning


  • 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.
Nutrition Facts
1 serving: 374 calories, 10g fat (3g saturated fat), 9mg cholesterol, 532mg sodium, 56g carbohydrate (7g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 3 starch, 1 fat, 0.500 lean meat.

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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!

  • teri396
    Jun 30, 2009

    No comment left

  • kolfinna
    Nov 7, 2006

    No comment left