Ingredients:
5 oz packaged dried corkscrew pasta (2 cups)
1 beated egg
1/4 cup milk
2 Tbsp grated Parmesan cheese
8 oz. ground Italian sausage
1 small onion, sliced
1 green pepper, sliced
8 mushrooms, sliced
1 (14.5 oz) can Italian Styled Diced Tomatoes
2 cups shredded mozarella cheese
Directions:
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again. For pasta crust, in a large mixing bowl combine egg, milk, and Parmesan cheese. Stir in pasta. Spread pasta mixture evenly in a greased 12-inch pizza pan. Bake in a 350 degree F oven for 20 minutes.
Meanwhile, in a large skillet cook sausage until browned. Drain fat. Add onion, pepper, mushrooms, and undrained tomatoes. Bring to a boil; reduce heat. Simmer, uncovered for 10-12 minutes or until peppers are crisp-tender and most of the liquid is evaporated, stirring once or twice.
Spoon meat mixture over pasta crust. Sprinkle with mozzarella cheese. Bake for 10 to 12 minutes more or until heated through and cheese is melted. To serve, cut into wedges. Serves 6.
