Baked Spaghetti and Pizza (Print Version)
Creamy baked spaghetti combined with mozzarella, savory sauce, herbs, and pepperoni for a hearty dinner crowd-pleaser.
# What You'll Need:
→ Pasta
01 -
8 ounces spaghetti, broken into smaller pieces
→ Dairy and Eggs
02 -
1 cup shredded whole milk mozzarella cheese, divided
03 -
120 milliliters whole milk
04 -
1 large egg, beaten
→ Seasonings
05 -
½ teaspoon salt
06 -
½ teaspoon garlic salt
07 -
1 teaspoon dried oregano
08 -
1 teaspoon dried basil
→ Sauce and Toppings
09 -
1 cup jarred spaghetti sauce
10 -
30 slices pepperoni sausage
→ Other
11 -
Cooking spray for preparing baking dish
# Steps to Follow:
01 -
Spray a 9 by 13-inch baking dish with cooking spray to prevent sticking and allow for easy cleanup.
02 -
Bring a large pot of lightly salted water to a rolling boil. Add broken spaghetti pieces and stir occasionally. Boil until tender but firm, about 8 to 10 minutes. Drain and rinse with cold water to halt cooking and cool noodles.
03 -
In a large bowl, mix half a cup of shredded mozzarella, whole milk, beaten egg, salt, and garlic salt until smooth and fully incorporated.
04 -
Fold drained spaghetti into the cheese mixture until noodles are evenly coated.
05 -
Transfer spaghetti mixture into the prepared baking dish. Spread evenly and bake at 425°F (220°C) for 15 minutes to set the egg and cheese binder.
06 -
Remove dish from oven and reduce temperature to 350°F (175°C). Spread spaghetti sauce evenly over base. Sprinkle dried oregano and basil, then top with remaining mozzarella and arrange pepperoni slices.
07 -
Return dish to oven and bake for 30 minutes until cheese is bubbly and golden brown, allowing flavors to meld.
08 -
Let stand for 5 minutes after baking to allow layers to set for easy slicing and serving.
# Additional Notes:
01 -
Cooking spaghetti just until al dente and rinsing with cold water prevents mushiness after baking.
02 -
Resting the dish after baking allows cheese and layers to firm, ensuring clean slices.