Pizza Spaghetti

By Leslie Blythe Casserole, Cheese, Pasta Baking, Boiling

September 10, 2020

This Pizza Spaghetti is my new favorite casserole. If you have kids, this is a must-try. You can add your favorite toppings to the "noodle crust" to make it your own. The next day I reheated it in a cast-iron skillet for lunch. It's so good, I want to make it again, but I probably should wait at least a week!

Prep: 15 mins
Yields: 6 - 8 Servings

Ingredients

1 (8 ounce) package spaghetti, broken into 2-inch pieces  

1 egg, beaten  ¼ cup milk  

2 cups shredded mozzarella cheese, divided

 ¼ teaspoon salt  

¼ teaspoon garlic salt  

16-ounce jar spaghetti sauce  

1 teaspoon dried oregano  

¼ teaspoon dried basil  

4 ounces pepperoni, sliced

fresh basil, garnish

Directions

1Preheat oven to 425° F. Grease a 9x13-inch baking dish.

2Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

3Combine egg, milk, ½ cup of the mozzarella cheese, salt, and garlic salt in a large bowl. Stir in cooked spaghetti; mix well.

4Spread mixture into prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and reduce temperature to 350° F.

5Spread sauce over spaghetti. Sprinkle with oregano, basil, and the remaining 1½ cups mozzarella. Top with pepperoni, return to oven, and bake until cheese is bubbly and beginning to brown, about 30 minutes more. Let stand 5 minutes before cutting. Garnish with fresh basil.

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