1 jar (15 oz.) Classico® Four Cheese Tomato Cream Pasta Sauce
2 tsp. Italian seasoning
2 cups Mozzarella cheese, shredded
1 Medium sized tomato, sliced
Fresh basil, chopped
For the Crust: Prepare rice according to package directions. Preheat oven to 400˚F. Lightly spray a 12-inch pizza pan with non-stick cooking spray and set aside. Combine eggs, rice cheese, onions, and salt in a medium bowl and mix well. With back of spoon, press mixture evenly onto bottom and sides of pan. Bake 20 minutes or until lightly browned. Remove from oven.
For the Pizza Filling: Combine sauce and Italian seasoning in a small bowl and mix well. Spoon sauce over crust up to 1 inch from edge top with tomato, basil and then cheese. Bake at 450˚F until cheese melts, about 10 minutes. Let pizza cool (about 5 minutes) then cut into wedges and serve.
For slow cooker method, combine beef and Worcestershire Sauce in a 5 qt. slow cooker. Cook on high heat setting for 1 hour, turning occasionally. Stir in Pasta Sauce and sugar, and continue to cook on high heat setting for additional 2-1/2 to 3 hours, or until beef is tender, turning occasionally.