Pizza Baked Spaghetti Recipes

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PIZZA-BAKED SPAGHETTI



Pizza-Baked Spaghetti image

Enjoy the pizza flavor in this cheesy casserole packed with pork sausages, pepperoni and spaghetti - perfect for tasty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 10

Number Of Ingredients 9

12 oz uncooked spaghetti
1 lb bulk Italian pork sausage
2 jars (14 oz each) pizza sauce
1 package (6 oz) diced pepperoni
1 cup ricotta cheese
1/3 cup shredded Parmesan cheese
2 eggs, beaten
2 cups shredded mozzarella cheese (8 oz)
Fresh basil, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In Dutch oven, cook and drain pasta as directed on package, using minimum cook time. Return spaghetti to Dutch oven.
  • Meanwhile, in 10-inch skillet, cook sausage over medium heat until no longer pink; drain. In Dutch oven, toss spaghetti, sausage, pizza sauce and pepperoni.
  • In medium bowl, mix ricotta cheese, Parmesan cheese and eggs. Spoon half of spaghetti mixture into baking dish. Dollop with ricotta mixture; spread evenly over top. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining spaghetti mixture. Sprinkle with remaining 1 cup mozzarella cheese.
  • Bake uncovered 30 to 35 minutes or until bubbly. Garnish with basil.

Nutrition Facts : Calories 538, Carbohydrate 35 g, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1259 mg

PIZZA DI SPAGHETTI



Pizza di Spaghetti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 22

2 large eggs
1/4 cup whole milk
1/2 cup grated Parmesan, plus extra for garnishing
Sea salt and freshly ground black pepper
2 cups leftover spaghetti with olives and tomato sauce, recipe follows
1 pound dried spaghetti
1/4 cup olive oil
1 1/4 cups mixed olives, pitted and halved
1/2 tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
1/2 cup grated Parmesan
1/2 cup basil leaves, shredded
1/4 cup extra-virgin olive oil
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
  • In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
  • In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
  • In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
  • Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

PIZZA SPAGHETTI CASSEROLE



Pizza Spaghetti Casserole image

Can't decide between two Italian classics? Now you don't have to with this seven-ingredient casserole that combines family-favorites pizza and spaghetti.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 8

12 oz uncooked spaghetti, broken into thirds
1 tablespoon olive oil
3/4 lb bulk Italian pork sausage
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 jar (24 oz) caramelized onion and roasted garlic tomato pasta sauce
4 oz sliced turkey pepperoni (1/2 cup)
2 cups shredded Italian cheese blend (8 oz)
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 14-inch deep-dish pizza pan with cooking spray. Cook and drain spaghetti as directed on package, using minimum cook time.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook sausage in oil 5 to 7 minutes, stirring occasionally, until thoroughly cooked. With slotted spoon, remove sausage from skillet; set aside. Cook mushrooms in drippings over medium heat 5 minutes, stirring occasionally, until browned and tender.
  • Place cooked spaghetti in pizza pan; top with sausage, pasta sauce, pepperoni, mushrooms and cheeses.
  • Bake uncovered 15 to 20 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 510, Carbohydrate 43 g, Fat 1 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1170 mg

SPAGHETTI PIZZA II



Spaghetti Pizza II image

This recipe is so good! My family really loves it, and it's great for the kids, too!! Hope you enjoy!

Provided by Gregory Huey

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 50m

Yield 4

Number Of Ingredients 7

1 (8 ounce) package spaghetti
1 pound ground beef
2 ½ cups spaghetti sauce
½ cup grated Parmesan cheese
2 eggs, beaten
3 slices processed American cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and combine with spaghetti sauce.
  • In a large bowl toss pasta with Parmesan cheese and eggs. Press into a 9-inch pie plate and spread sauce mixture over pasta. Top with American cheese and sprinkle with mozzarella.
  • Bake in preheated oven for 30 minutes. Let stand 5 minutes before cutting into wedges.

Nutrition Facts : Calories 861.5 calories, Carbohydrate 65.8 g, Cholesterol 235.2 mg, Fat 39.8 g, Fiber 5.9 g, Protein 57 g, SaturatedFat 19 g, Sodium 1563.3 mg, Sugar 16.3 g

SPAGHETTI PIZZA BAKE



Spaghetti Pizza Bake image

Kids always go for this flavorful casserole, which is a cross between pizza and spaghetti.-Jackie Heyer, Cushing, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

2 pounds ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 package (7 ounces) thin spaghetti, broken into thirds
2 large eggs
3/4 cup whole milk
1 jar (28 ounces) meatless spaghetti sauce
28 pepperoni slices
3/4 cup sliced fresh mushrooms
1/3 cup sliced ripe olives
2 cups shredded mozzarella cheese

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. stir in salt and pepper; set aside. Cook spaghetti according to package directions; rinse in cold water and drain., In a bowl, combine eggs and milk; stir in spaghetti. Transfer to a greased 13x9-in. baking dish. Top with spaghetti sauce, beef mixture, pepperoni, mushrooms and olives; sprinkle with cheese (dish will be full). Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

Nutrition Facts :

BAKED PIZZA SPAGHETTI



Baked Pizza Spaghetti image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20

2 small onions, chopped
1 small green bell pepper, chopped
2/3 pound sliced button mushrooms
2 tablespoons olive oil
6 to 8 cloves garlic, chopped or minced
3 tablespoons steak sauce
2 pounds ground beef
3 tablespoons oregano
Freshly ground black pepper
1 teaspoon salt
1 (14 ounce) can tomato sauce
1 (2 1/2 ounce) can tomato paste
2 (14 ounce) cans diced tomatoes (Italian style preferred, not required)
2/3 cup Burgundy wine
1 pinch sugar
1 pound package spaghetti, cooked to al dente
1 pound sharp cheddar, sliced thickly
1 pound mozzarella, thickly sliced
1/2 cup freshly grated Parmesan
1 large stick pepperoni, cut into 1/4-inch slices

Steps:

  • Saute onions, bell peppers and mushrooms in olive oil until tender. Add garlic about halfway through saute. Work the steak sauce through the raw ground beef. Remove vegetables from pan and set aside. Add ground beef to the pan and brown beef with 1/2 tablespoon of oregano, black pepper, and 1/2-teaspoon salt. Drain the fat from the pan. Add the vegetables back to the pan with the beef. Add tomato sauce, tomato paste and 1 1/2 cans diced tomatoes. (These may or may not be needed, the recipe is somewhat imprecise).
  • Gradually add the remaining oregano and the wine, stirring occasionally. Simmer for 25 minutes. Add pinch of sugar. Add cooked spaghetti noodles and mix thoroughly. Pour 1/2 of the spaghetti mixture into a greased baking pan. Top with sliced cheddar cheese. Add remaining spaghetti mixture and top with mozzarella and Parmesan. If the pepperoni is low fat, it can be added on top of the cheese at this time. If not, it should be cooked in the microwave for 2 minutes, on a paper towel, until the grease runs out, then added 5 minutes before the spaghetti is ready to come out of the oven. Bake 20 minutes at 375 degrees F.

BAKED SPAGHETTI PIZZA



Baked Spaghetti Pizza image

"I have five children who are finicky eaters, but they all like this fun variation on traditional pizza," reports Helen Van Norman from Maplewood, Minnesota. Spaghetti noodles for the crust while the delicious sauce and spicy Italian sausage give it authentic flavor.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 8

6 cups cooked spaghetti
2 large eggs, lightly beaten
1/3 cup whole milk
1 jar (28 ounces) spaghetti sauce
1 pound bulk Italian sausage, cooked and drained
1 jar (6 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2-1/2 cups shredded mozzarella cheese

Steps:

  • In a bowl, combine the spaghetti, eggs and milk. Spread into a greased 15x10x1-in. baking pan. Top with spaghetti sauce, sausage, mushrooms, olives and cheese. Bake at 350° for 30 minutes or until cheese is melted and pizza is heated through.

Nutrition Facts : Calories 459 calories, Fat 22g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 1075mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein.

SPAGHETTI PIZZA I



Spaghetti Pizza I image

This is a recipe from my children's preschool. The children love it!

Provided by Kathy

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Baked

Time 1h10m

Yield 7

Number Of Ingredients 10

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
1 (16 ounce) jar spaghetti sauce
1 teaspoon dried oregano
¼ teaspoon dried basil
4 ounces pepperoni sausage, sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
  • Bring 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.
  • Combine egg, milk, 1/2 cup of the mozzarella cheese, salt, and garlic salt in a large bowl. Stir in cooked spaghetti; mix well.
  • Spread mixture into prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
  • Spread sauce over spaghetti. Sprinkle with oregano, basil, and the remaining 1 1/2 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.

Nutrition Facts : Calories 350.9 calories, Carbohydrate 34.2 g, Cholesterol 66 mg, Fat 15.3 g, Fiber 2.8 g, Protein 18 g, SaturatedFat 6.5 g, Sodium 890 mg, Sugar 7.3 g

ON THE FLY SPAGHETTI PIE - BAKED SPAGHETTI



On the Fly Spaghetti Pie - Baked Spaghetti image

When I was child, my oldest sister would take my nephew and I to a pizza place called 'Godfathers Pizza'- there are still a few around on the East Coast. I fell head over heels in love with their baked spaghetti! A dish they would make with the leftover spaghetti from the day before. For years I craved the specific flavor of the Godfather's sauce until one day I bought a jar of Classico Italian Sausage with Peppers and Onions spaghetti sauce. WOW! Was I shocked and happy to find it was almost exactly like I had remembered the Godfather's sauce to be. Recently I discovered that Newman's Own also makes a close second called Sockarooni Sauce! Either way, here is my recipe for Baked Spaghetti. I also encourage you to use either of these sauces on homemade pizza! Enjoy!

Provided by Brandess

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb sweet Italian turkey sausage
1/2 lb spaghetti
1/8 teaspoon red pepper flakes
1 (24 ounce) jar spaghetti sauce, Classico, Newman's Own, divided
1/2 cup parmesan cheese, fresh grated not the ground kind
1/2 cup sour cream
1 cup Italian cheese blend, mozzarella

Steps:

  • Pre-heat oven, or toaster oven, to 350 degrees.
  • Remove sausage from casings, crumble and brown in a frying pan until cooked through. Drain all oil from the sausage.
  • Mix the jar sauce with the sour cream. Ladle 1/4 cup of the sauce into the bottom of a 8x8, 9x9 or 10x10 baking dish. Top with 2 tsp of the fresh grated parmesan.
  • Meanwhile, cook spaghetti according to package directions, drain and toss with sausage, red pepper flakes, the remaining spaghetti sauce, 1/4 cup of the Parmesan cheese and 1/2 cup of the Italian cheese blend.
  • Place the spaghetti mixture on top of the sauce in the baking dish. Place the cheese mixture on top of the spaghetti.
  • Finish off with remaining cheese mixture on top.
  • Place baking dish in the oven for 20-25 minutes. Allow to cool for 10 minutes before serving with a crusty bread.
  • NOTE: The larger the dish you use, the thinner your recipe becomes in height. An 8x8 baking dish will yield a 3in high pie, whereas a 10x10 dish will yield a 2 inch high pie. You can also make this recipe with leftover spaghetti from a previous meal. Simply make sauce with the sour cream and mix with your spaghetti as in STEPS 3 & 4. Top off as in STEP 6 and bake as directed in STEP 7.

Nutrition Facts : Calories 385.4, Fat 14.9, SaturatedFat 4.2, Cholesterol 58.1, Sodium 1089.8, Carbohydrate 41.2, Fiber 3.5, Sugar 9.6, Protein 20.9

PIZZA SPAGHETTI BAKE



Pizza Spaghetti Bake image

My sister-in-law shared this recipe. It's definitely a kid's favorite, but the grown ups go back for seconds, too.

Provided by PanNan

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

8 ounces spaghetti
2 eggs
1/2 cup milk
1 can your favorite spaghetti sauce
1 can of diced tomatoes with garlic
1 (8 ounce) package shredded mozzarella cheese
onion
green pepper
pepperoni
sausage
mushroom
fresh basil
pizza seasoning
parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Cook spaghetti 5- 7 minutes, before it reaches al dente stage.
  • Mix with egg and milk.
  • Pour into a greased 13 X 9 pan and bake for 11 minutes to set"pizza crust".
  • Pour sauce and tomatoes over the spaghetti.
  • Add cheese and toppings.
  • Bake at 350 for 25- 30 minutes or until cheese is melted and just beginning to brown.

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From bowl-me-over.com


SPAGHETTI PIZZA BAKE – CAN'T STAY OUT OF THE KITCHEN
2020-04-16 Drain. In a mixing bowl, combine eggs and half-and-half. Stir in cooked and drained spaghetti. Transfer spaghetti mixture to a greased 9x13” glass baking dish. Top with ingredients in this order: spaghetti sauce, beef mixture, pepperoni, mushrooms and then olives. Sprinkle mozzarella cheese over top of casserole.
From cantstayoutofthekitchen.com


4-INGREDIENT DUMP AND BAKE PIZZA CASSEROLE - THE SEASONED MOM
2018-12-28 Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray. In the prepared baking dish (or in a separate bowl), stir together uncooked pasta, marinara sauce, water, about ¾ of the package of pepperoni, and salt. Cover tightly with aluminum foil and bake for 25 minutes. Remove dish from oven, take off cover, and give the ...
From theseasonedmom.com


HORMEL | RECIPES
Transfer half the mixture to 3-quart casserole. Sprinkle with half the mozzarella cheese. Top with remaining pasta mixture and remaining mozzarella cheese. Place remaining pepperoni on top and sprinkle with Parmesan cheese. Bake 30 to 40 minutes or until bubbly. Garnish with fresh basil, if desired. Write the First Review.
From hormel.com


EASY PIZZA PASTA (+VIDEO) - THE COUNTRY COOK
2021-10-02 Start preheating oven to 350F degrees. In a large bowl, mix together pizza sauce and water. Add to the bowl, cooked pasta, 1 ½ cups mozzarella cheese, cooked ground beef and 20 slices of pepperoni (that have been sliced in half). Stir well. Spray an 8"x 8" baking dish with nonstick cooking spray.
From thecountrycook.net


SHEET PAN SPAGHETTI PIZZA - PLAIN CHICKEN
2022-02-18 Set aside. In a large bowl, whisk together milk, eggs, garlic salt, Italian seasoning, salt, and pepper. Add cooked spaghetti, parmesan cheese, and 1 cup mozzarella cheese; stir to combine. Transfer spaghetti mixture to prepared pan. Bake 15 minutes. Remove pan from the oven and reduce oven temperature to 350°F.
From plainchicken.com


CHEESY PIZZA SPAGHETTI BAKE | 12 TOMATOES
Preheat oven to 350°F and lightly grease a 9x13-inch baking dish. Cook spaghetti per package instructions, undercooking by 1-2 minutes. Drain and set aside. In a small bowl, mix together eggs and 1 cup of the mozzarella cheese. Toss with the …
From 12tomatoes.com


BAKED SPAGHETTI PIZZA RECIPE PEPPERONI - THERESCIPES.INFO
Easy Baked Pepperoni Pizza Spaghetti - Dinner, then Dessert top dinnerthendessert.com. Mix the spaghetti, pasta sauce, water, mozzarella cheese, pepperoni and Italian seasoning in a large bowl.Put into a 13"x9" baking pan. Cover with foil and bake for 20 minutes Remove foil and bake for an additional 5-7 minutes or until slightly browned.
From therecipes.info


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