Pasta Pizza Four Seasons

Serves 4-6

  • 1 package 12 oz Valente Pasta
  • 1 1/2 cups tomato sauce Valente Pasta Four Seasons Pizza, in a white baking dish.  The four seasons are;  Spring:  sliced, fresh small tomatoes, 3 fresh basil, 4 small fresh mozzarella balls, Summer: 1/2 cup artichoke hearts, drained, 1/4 cup of black olives, Autumn: 4 oz sauteed mushrooms, fresh thyme, Winter: 3 slices prosciutto, fresh parmesan cheese
  • 2 cups grated mozzarella cheese
  • Spring:  sliced, fresh small tomatoes, 3 fresh basil, 4 small fresh mozzarella balls
  • Summer: 1/2 cup artichoke hearts, drained, 1/4 cup of black olives 
  • Autumn: 4 oz sauteed mushrooms, fresh thyme
  • Winter: 3 slices prosciutto, fresh parmesan cheese

Preheat the oven to 350 F.

Cook pasta following package directions and drain.

Lightly coat the bottom and sides of a casserole dish using olive oil to prevent the pasta from sticking.

Layer pasta in the bottom of the casserole dish, evenly spread tomato sauce on top and then the grated cheese.

Top with your favorite pizza toppings. For a four seasons pizza, arrange each of the toppings on one quarter of the pizza.

Bake, uncovered, for 30 minutes or until cheese is melted. Serve immediately.