Pizza Spaghetti
This recipe combines pizza, spaghetti, and a casserole all in one dish.
Serves6 to 8
Prep15 minutes
Cook1 hour
Could there ever be a better Italian-American mashup than pizza, spaghetti, and a casserole all in one? An easy way to get your carb fix, this dish is quick to assemble and finishes in the oven for a more hands-off dinner. Spaghetti tossed in pizza sauce gets layered with ricotta, more sauce, mozzarella, and whatever pizza toppings you’re craving. And, just like pizza, the finished casserole is particularly delicious topped with fresh basil, more Parmesan, dried oregano, and red pepper flakes.
To keep things simple, pepperoni is perfect because it doesn’t require extra cooking. But if you’re more of a sausage fan, make sure to crumble and cook the sausage first. Or skip the meat all together and opt for a vegetable-forward casserole by sautéing veggies such as mushrooms, onions, and bell peppers. Whichever route you go, the casserole can be sliced into squares or scooped onto plates to serve.
What is Pizza Spaghetti?
Pizza spaghetti is a casserole that morphs two all-time favorites — pizza and spaghetti —into one delicious dish.
Can I Make Pizza Spaghetti Ahead of Time?
While we love pizza spaghetti right out of the oven most, it can be prepared up to three days ahead of time and reheated in the oven or even enjoyed at room temperature. Make sure to store the casserole wrapped tightly in the refrigerator.
Pizza Spaghetti Recipe
This recipe combines pizza, spaghetti, and a casserole all in one dish.
Prep time 15 minutes
Cook time 1 hour
Serves 6 to 8
Nutritional Info
Ingredients
Cooking spray
- 1 pound
dry spaghetti
- 1/2
medium green bell pepper
- 1/4
small red onion
- 2
cremini mushrooms (optional)
- 2 1/2 ounces
sliced pepperoni, plus more for topping
- 2 (13- to 14-ounce) jars
pizza sauce, divided
- 4
large eggs, divided
- 1/2 teaspoon
freshly ground black pepper
- 1/4 teaspoon
kosher salt
- 1/2 cup
grated Parmesan cheese (about 2 ounces), divided
- 1 1/2 cups
ricotta cheese (12 ounces)
- 1 cup
shredded low-moisture mozzarella cheese (4 ounces)
- 2 tablespoons
sliced black olives
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat an 8x11- or 9x13-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil. Add 1 pound dry spaghetti and cook for 1 minute less than the package instructions for al dente, about 8 minutes. Meanwhile, seed, core, and slice 1/2 medium green bell pepper into thin rounds. Finely chop 1/4 small red onion until you have about 2 tablespoons. Thinly slice 2 cremini mushrooms, if using. Chop 2 1/2 ounces sliced pepperoni (about 1/2 cup).
When the pasta is ready, drain.
Place 1 (13- to 14-ounce) jar of pizza sauce (about 1 1/2 cups), 3 of the large eggs, and 1/4 teaspoon black pepper in a large bowl and whisk to combine. Add the spaghetti, pepperoni, and 1/4 cup of the grated Parmesan cheese.
Place 1 1/2 cups ricotta cheese, the remaining 1 large egg, the remaining 1/4 cup grated Parmesan, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and stir to combine.
Transfer half of the pasta mixture into the baking dish and spread into an even layer. Spoon all of the ricotta mixture evenly over the pasta mixture. Top with the remaining pasta mixture. Spread the remaining 1 (13- to 14-ounce) jar pizza sauce over the top, leaving an inch border on the sides. Sprinkle the pizza sauce with 1 cup shredded mozzarella cheese, onion, bell pepper, mushrooms if using, and 2 tablespoons sliced black olives and more sliced pepperoni.
Bake until the eggs are set, 25 to 30 minutes. Broil on high until the top is browned, 1 to 2 minutes. Let cool 10 minutes before serving.
Recipe Notes
Make ahead: Pizza spaghetti can be assembled and refrigerated, wrapped tightly, for up to 2 days. Bake as directed, adding more time as needed.
Storage: Refrigerate leftovers in an airtight container for up to 5 days.