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Italian Sausage and Mushroom Pasta Pizza

2 cups dry gemelli (rope) or rotini (corkscrew) pasta

1 large egg, slightly beaten

1/4 cup milk

2 tablespoons freshly grated Parmesan or Romano cheese

1 pound bulk (mild or spicy) Italian sausage

1 medium onion, chopped (about 1 cup)

2 garlic cloves, finely minced

1 (15 1/2-ounce) jar pizza sauce *

1/4 teaspoon crushed red pepper (optional)

1 (4-ounce) can sliced mushrooms, drained

1/2 cup chopped green bell pepper

1 1/2 cups (6 ounces) shredded mozzarella cheese

1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
2. Combine egg, milk and Parmesan or Romano cheese. Stir in pasta. Spread mixture evenly onto a greased 13-inch pizza pan. Bake in a 350*F (175*C) oven for 20 minutes.
3. Meanwhile, in a large skillet cook sausage, onion and garlic until meat is brown and onion is tender. Drain fat. Stir in pizza sauce and, if using, crushed red pepper. Bring to boiling; reduce heat, cover and simmer for 10 minutes.
4. Spoon meat mixture over pasta crust. Top with the mushrooms and green pepper. Sprinkle with mozzarella cheese.
5. Bake for 10 minutes more or until cheese is melted and pizza is heated through.

Makes 6 servings.

* Or substitute with your own homemade pizza or marinara sauce, or try a cream type sauce such as Alfredo.

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