Spaghizza = spaghetti + pizza = pizza style baked spaghetti casserole!
Spaghizza recipe caught my eye on the internet about a year ago. It was a guest post from Brigette Shevy on moneysavingmom.com . It is an interesting combination of pizza style baked spaghetti casserole.
Day before yesterday I finally had some time to experiment and try this new recipe out. I didn’t need whole 8 servings so I halved the recipe.
This turned to be a frugal, freezable weeknight dinner recipe. I’m sure all kids will be delighted with it since it combines two of their favorite dishes – spaghetti and pizza.
You can try using different ingredients like your favorite sauces, cheese mixtures ad pizza toppings. Variations are endless and I’m pretty sure you cannot go wrong with Spaghizza recipe.
- 4 oz (110 g) spaghetti noodles
- 2 eggs
- 1/8 cup milk
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon oregano or Italian seasoning
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 1/4 cup spaghetti sauce or pizza sauce or marinara sauce
- 1 1/2 - 2 cups shredded mozzarella cheese
- 2 oz sliced pepperoni
Cook the spaghetti until al dente. Rinse and drain well.
In a large bowl, whisk eggs with milk, Parmesan cheese, oregano, garlic and pepper. Add spaghetti and toss to coat. Transfer to a greased 8x8 inch pan or shallow 9 inch round pan.
Top with the spaghetti sauce and half of the pepperoni. Sprinkle with the shredded mozzarella cheese. Top with remaining pepperoni. Sprinkle with more Parmesan cheese (optional).
Bake Spaghizza for about 25 minutes in 375 F (190 C) oven. Let sit 5-10 minutes before cutting.