Pizza Spaghetti Recipes

SPAGHETTI PIZZA

Steps:

• In a large bowl, whisk the eggs and milk. Add spaghetti; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with the beef, spaghetti sauce, pepperoni, mushrooms and onion. Sprinkle with garlic salt. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

PIZZA SPAGHETTI

Steps:

• In a large nonstick skillet, cook and crumble beef and sausage with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, pepperoni, sugar and herbs; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes., Meanwhile, in a 6-qt. stockpot, cook spaghetti according to package directions; drain and return to pot. Toss with sauce. Sprinkle with cheese.

SPAGHETTI PIZZA

Steps:

• Heat oven to 400°F. Grease 15x10x1-inch pan.
• Cook spaghetti in large pot as directed on package. Drain, and quickly rinse spaghetti and pot with cool water.
• In small bowl, beat milk, eggs and salts with whisk. Add to spaghetti, along with 1 cup Cheddar cheese and 1 cup mozzarella cheese; stir to combine. Pour onto pan; spread evenly. Bake 15 minutes.
• Reduce oven temperature to 350°F. Top with Toppings. Bake at 350°F 20 to 25 minutes or until cheese is bubbly. Serve immediately.

PIZZA DI SPAGHETTI

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.

BAKED PIZZA SPAGHETTI

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.

SPAGHETTI PIZZA PIE

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
• Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
• Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
• Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
• Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.

SPAGHETTI PIZZA I

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.

DEEP-DISH SPAGHETTI PIZZA

Steps:

• Cook the spaghetti according to the package directions, then drain and set aside to cool.
• Preheat the oven to 350 degrees F. Generously spray a 10-inch springform pan or deep-dish pie pan with cooking spray.
• In a bowl, mix the cooked spaghetti, Parmesan, milk, garlic powder, salt, eggs and 1 cup mozzarella cheese.
• Spoon the mixture into the prepared pan and press it down into the pan. Pour on the pizza sauce. Add the preferred toppings and sprinkle with the remaining cup mozzarella. Place the pan on a rimmed baking sheet and bake until golden and bubbly, 35 to 40 minutes.

SPAGHETTI PIZZA PIE

Steps:

• Heat oven to 350°F.
• Toss spaghetti with half the Parmesan and egg; press onto bottom and up side of 9-inch pie plate to form crust.
• Mix meat and pasta sauce; spread onto crust. Top with mozzarella and remaining Parmesan.
• Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

PASTA PIZZA

Steps:

• Preheat oven to 400°. Cook pasta according to package directions; drain. , In a large cast-iron or other ovenproof skillet, heat 1 teaspoon oil over medium heat. Add mushrooms, green pepper and onion; saute until tender. Remove with a slotted spoon and keep warm. Increase heat to medium-high. In same skillet, heat remaining oil. Spread pasta evenly in skillet to form a crust. Cook until lightly browned, 5-7 minutes., Turn crust onto a large plate. Reduce heat to medium; slide crust back into skillet. Top with pizza sauce, sauteed vegetables and olives; sprinkle with cheese and Italian seasoning. Bake until cheese is melted, 10-12 minutes.

SPAGHETTI PIZZA II

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.

BAKED SPAGHETTI PIZZA

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.

PIZZA PASTA

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.
• In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
• Bake in preheated oven for 30 minutes, until cheese is melted and golden.

SPAGHETTI PIZZA PIE

Steps:

• In a large pot of boiling salted water, cook spaghetti for 8 to 10 minutes, until tender but firm; drain and transfer to a bowl.
• Toss with 1 TBS of the oil; let cool.
• Toss with Parmesan and egg.
• Press over the bottom and sides of a greased 9 inch pie plate.
• Meanwhile, in skillet, heat remaining oil over medium heat; cook onion, garlic, mushrooms, basil and oregano, stirring occasionally, for 5 minutes.
• Add tomato sauce; cook, stirring occasionally, for 10 minutes, until thickened.
• Sprinkle spaghetti mixture with 1/2 cup of the mozzarella; spoon sauce over top.
• Sprinkle with greenpepper and remaining mozzarella.
• Bake 375*F for 30 minutes or until spaghetti is golden brown.
• Let stand for 5 minutes.

PIZZA SPAGHETTI CASSEROLE (OAMC)

Steps:

• Cook spaghetti with 1/2 teaspoons salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.
• Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. (If you are adding onions and or green peppers cook them along with the sausage) Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.
• Top spaghetti in baking dish with sausage; pour pasta sauce over sausage (add any additional veggies etc at this time as well.) Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
• Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.
• For OAMC: Freeze the unbaked casserole up to one month. Thaw overnight in the refrigerator; let stand 30 minutes at room temperature, and bake as directed.

PIZZA-BAKED SPAGHETTI

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.

INSTANT POT® PIZZA PASTA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, sausage, onion, and anchovies to the Instant Pot® once hot. Cook and stir, breaking up sausage until browned, about 5 minutes. Mix in bell pepper, mushrooms, and olives; stir to combine. Cancel Saute function.
• Scatter pasta evenly on top of sausage mixture. Pour in red wine. Spread pasta sauce evenly on top of the pasta, but do not stir.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Sprinkle mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper on top of the pasta. Stir to incorporate. Serve immediately.

PIZZA PASTA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. , Transfer to 2 greased 13x9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. , Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.,

SPAGHETTI PIZZA PIE

Steps:

• Toss cooked spaghetti, parmesan cheese and egg.
• Place in 9-inch pie plate.
• Press along bottom and sides to form crust.
• Mix cooked meat and spaghetti sauce.
• Spread meat mixture over spaghetti crust.
• Sprinkle with mozzarella cheese.
• Bake at 350° for 30 minutes or until thoroughly heated.
• Let stand 5 minutes before cutting into wedges.

PIZZA SPAGHETTI CASSEROLE

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.