Spaghetti Pizza
This spaghetti pizza combines the best of two favorite dishes.
Servings: 6
Equipment
Ingredients
- 1 pound uncooked spaghetti
- 3 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- ⅔ cup milk
- 2 eggs
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 24 ounces pasta sauce
- 4 ounces pepperoni slices or your favorite toppings
Instructions
- Preheat oven to 400℉. Grease a 15 x 10-inch rimmed baking sheet.
- Bring a large pot of salted water to a boil. Add pasta and cook just until al dente according to package directions. Drain and rinse with cold water.
- In a large bowl whisk together eggs, milk, 1 cup of mozzarella cheese, Parmesan, garlic salt, and oregano. Add spaghetti and toss to coat.
- Pour spaghetti mixture onto prepared baking sheet and spread into an even layer. Bake for 15 minutes.
- Top baked spaghetti with pasta sauce, remaining mozzarella cheese, and pepperoni slices, leaving a 1" border.
- Reduce oven to 350℉ and bake for 20-25 minutes or until cheese is bubbly and golden. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 642kcal | Carbohydrates: 66g | Protein: 33g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 1744mg | Potassium: 673mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1063IU | Vitamin C: 8mg | Calcium: 464mg | Iron: 3mg