Baked Spaghetti and Pizza

This baked spaghetti and pizza dish brings together two beloved comfort foods into one satisfying, family-friendly meal. Tender spaghetti pieces coated in a creamy mozzarella mixture are baked in layers with rich tomato sauce, herbs, more melty cheese, and spicy pepperoni for a meal that delights both kids and adults. It’s perfect for cozy dinners or gatherings when you want something hearty yet easy to prepare. Letting the dish rest after baking ensures clean slices and makes serving a breeze.

I first made this recipe after my kids came home raving about their preschool snack time, and now it’s a weekly request at our house. It fills the kitchen with irresistible smells and brings everyone together around the table in no time.

Ingredients

• Cooking spray: to keep the baking dish nonstick without adding extra fat
• Spaghetti: broken into smaller pieces so it bakes evenly and is easy to serve
• Mozzarella cheese: for a classic gooey, melty pizza topping, choose whole milk mozzarella for the richest melt
• Milk: added to the cheese mixture to create a smooth, custard-like texture for the noodles
• One large egg: beaten to bind the noodles and cheese so the dish holds its shape after baking
• Salt and garlic salt: to season the pasta mixture, adding subtle savory notes
• Spaghetti sauce: as a tomato base with herbs for that perfect pizza flavor
• Dried oregano and basil: provide that iconic Italian seasoning, use fresh if you want a brighter taste
• Pepperoni sausage slices: bring a spicy, meaty contrast to the cheesy noodles, opt for thick-cut if you like a meatier bite

Instructions

Prepare the Baking Dish:

Spray a 9 by 13 inch baking dish with cooking spray to prevent sticking and allow for easy cleanup.

Cook the Spaghetti:

Bring a large pot of lightly salted water to a rolling boil. Add the broken spaghetti pieces and stir occasionally so they don’t clump. Boil until the pasta is tender but still firm to the bite, about 8 to 10 minutes. Drain thoroughly and rinse under cold water to stop the cooking and cool the noodles.

Mix the Cheese and Egg:

In a large bowl, combine half a cup of shredded mozzarella, the milk, beaten egg, salt, and garlic salt. Stir gently until smooth and fully incorporated.

Combine Pasta and Cheese Mixture:

Add the drained spaghetti to the cheese mixture. Use a spoon or spatula to fold the ingredients together until the noodles are evenly coated.

Bake the Base:

Transfer the spaghetti mixture into the prepared baking dish. Spread it out evenly and bake in the preheated oven at 425 degrees Fahrenheit for 15 minutes. This helps set the egg and cheese binder.

Add Sauce and Toppings:

Remove the dish from the oven and lower the temperature to 350 degrees Fahrenheit. Spread the jarred spaghetti sauce evenly over the baked spaghetti layer. Sprinkle the oregano and basil on top. Next, scatter the remaining one and a half cups of mozzarella cheese over the sauce, then arrange the pepperoni slices on top for that classic pizza appeal.

Final Bake:

Return the baking dish to the oven and bake for about 30 minutes, or until the cheese is bubbling and just starting to brown. This develops a wonderful golden crust and melds the flavors together.

Rest and Serve:

Let the pizza rest for 5 minutes after baking to allow it to firm up, making it easier to slice and serve.

My favorite ingredient here is the pepperoni—it adds a fantastic pop of flavor and texture against the creamy noodles. I remember my kids’ faces lighting up the first time they saw pepperoni on top of what looked like spaghetti. It instantly transformed the dish into a special treat.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat covered in the oven or microwave until warmed through. If freezing, wrap tightly with plastic wrap and foil, then thaw overnight in the fridge before reheating.

Ingredient Substitutions

Swap out pepperoni for cooked Italian sausage, sliced mushrooms, or even chopped bell peppers for a veggie twist. Use a blend of mozzarella and parmesan for a more complex cheese flavor. If you want to reduce dairy, try part-skim mozzarella and a splash of unsweetened plant milk.

Serving Suggestions

Pair with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a toasted baguette also make great companions to mop up extra sauce.

Let the dish rest briefly before slicing for clean pieces. Serve warm with a simple salad or garlic bread for a comforting family meal.

Common Questions About the Recipe

→ How do I prevent spaghetti from becoming mushy?

Cook the spaghetti just until al dente and rinse with cold water to stop cooking. This helps retain firmness through the baking process.

→ Can I substitute the mozzarella cheese?

Cheeses like provolone or mild cheddar work well, providing different flavors while maintaining a melty texture.

→ What is the best way to layer the ingredients?

Bake the spaghetti-cheese mixture first, then spread sauce evenly, sprinkle herbs, add more cheese, and arrange pepperoni before the final bake.

→ How long should the dish rest after baking?

Allow the dish to rest for about 5 minutes after baking. This helps the cheese set and makes slicing easier for neat servings.

→ Can I add vegetables to this dish?

Yes, vegetables like mushrooms, bell peppers, or spinach can be layered with the sauce or mixed into the spaghetti layer for variety.