A few months ago, I started experimenting with “crusts” made from pasta. I tried various binder combinations of eggs, cheese, milk, and olive oil until I hit on this version. We love it. The concept is fun, the taste is delicious, and the crust can be a base for all sorts of toppings.
While I typically use whole wheat spaghetti, I recently tried a corn and rice pasta for a gluten-free version. It is pictured above, and I would use it again in a heartbeat. No one knew the difference…and my gluten-free dad is going to love it!
Stay tuned for my new recipe using this pasta crust….
- 8 ounces spaghetti (regular, whole wheat, or rice and corn pasta)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup shredded sharp cheddar cheese
- 2 eggs, lightly beaten
- Toppings: marinara or pizza sauce, mozzarella cheese, meat or veggies as preferred
Preheat oven to 350 degrees.
Cook pasta according to package directions. Drain well and cool slightly.
Mix pasta, eggs, 1/2 cup mozzarella and cheddar cheese until cheese is evenly dispersed.
Press pasta mixture into a lightly greased 9-inch pie plate and bake for 20 minutes.
Remove from oven and spread with sauce and cheese, as desired.
Bake an additional 5 minutes or until cheese is melted and toppings are heated.