Spaghetti Pizza Bake
Spaghetti Pizza Bake is a fantastic pasta recipe. This kid-friendly recipe will have you coming back for multiple servings! It starts with a spaghetti layer. That’s topped with spaghetti sauce and a ground beef layer. Those layers are topped with pepperoni, mushrooms and olives before adding mozzarella cheese. It bakes up to perfection with every bite so mouthwatering.
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Back in January, one of our church members got a really bad virus (flu) which developed into pneumonia. She was one of those like me who’s rarely sick. She was in the hospital about a week it was so bad. When she got out, I asked if I could bring them a meal. She gladly accepted.
I brought this scrumptious casserole along with a Corny Bacon Casserole, Parsley Herb Bread and some Banana Blondies. They texted back later that night saying they loved everything. Her husband doesn’t normally eat olives, but he ate them with this pasta dish.
I make one recommendation when making this recipe. The recipe calls for 3/4 cup milk (or half-and-half) to use in assembling the spaghetti layer. That’s really a lot more than is necessary to keep the noodles from sticking to the bottom of the pan. I note in the recipe instructions that 1/3 cup liquid will be plenty to accomplish that.
Spaghetti Pizza Bake is a great recipe to serve company because it makes a very large deep dish. The delicious Italian style and flavor will have you licking your chops from the very first taste.
Spaghetti Pizza Bake is a delicious, kid-friendly recipe.
I served it with a Corny Bacon Casserole and Parsley Herb Bread.
This is one of those Italian pasta dishes where you’ll want multiple servings. 🙂
Here’s what I did.
I used these ingredients.
Cook ground beef , garlic and onion together in a skillet over medium heat. I used lean ground beef so there was no grease to drain afterwards.
Season with salt and pepper and set aside.
Meanwhile cook spaghetti noodles. Break the noodles in thirds before adding to boiling water. Drain after cooking and rinse with cold water so the noodles don’t continue cooking.
Combine half-and-half or milk and eggs. (I recommend decreasing the amount from 3/4 cup to 1/3 cup).
Whisk egg mixture to combine. It will not be this thin if you decrease the amount of milk.
Stir cooked, drained noodles into egg mixture.
Spray a large deep dish 9×13″ baking dish with cooking spray. Pour noodle mixture into prepared dish.
Top noodle layer with spaghetti sauce. Spread as evenly over the noodle layer as possible.
Spread ground beef mixture over top of the spaghetti sauce layer.
Place sliced pepperoni over top of the ground beef layer.
Sprinkle with mushrooms.
Sprinkle with ripe olives.
Sprinkle with mozzarella cheese.
Bake uncovered at 350 degrees for 40-45 minutes or until casserole is hot and bubbly. (You do need to remove it before the cheese beings to brown).
Serve with your favorite sides, as desired.
Spaghetti Pizza Bake was delicious with Corny Bacon Casserole and Parsley Herb Bread.
This is a thick casserole like lasagna. It needs a deep dish to bake it in.
This Italian casserole is wonderful for any kind of family or company dinner.
Here’s the recipe.
SPAGHETTI PIZZA BAKE
(Recipe adapted from Taste of Home’s Casserole Cookbook)
Spaghetti Pizza Bake
Equipment
- 1 9x13" deep dish glass baking dish NOT a pyrex glass baking dish--those dishes are not deep enough
- 1 sharp knife to cut vegetables
- 1 large skillet
- 1 hamburger chopper to break meat down in small pieces while frying
- measuring cups
- measuring spoons
- 1 large stock pot with lid
- 1 colander
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 wooden spoon
Ingredients
- 2 lbs. lean ground beef (93 to 96%)
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp. sea salt
- 1/4 tsp. ground black pepper
- 7 oz. thin spaghetti broken into thirds
- 2 large eggs
- 1/3 cup half-and-half or whole milk
- 28 oz. jar meatless spaghetti sauce
- 35 slices pepperoni
- 4 oz. can mushrooms drained
- 2.25 oz. can ripe olives sliced and drained
- 8 oz. pkg. mozzarella cheese shredded
Instructions
- In a large skillet over medium heat, cook the beef, onion and garlic until meat is no longer pink.
- Use a hamburger chopper to break the meat down in small pieces while frying.
- Drain any grease.
- Sprinkle meat with salt and pepper and set aside.
- Cook spaghetti according to package directions.
- Rinse with cold water to stop noodles from cooking.
- Drain in colander.
- In a medium mixing bowl, combine eggs and half-and-half with a whisk.
- Stir in cooked and drained spaghetti.
- Transfer spaghetti mixture to a greased 9x13” glass baking dish.
- Top with ingredients in this order: spaghetti sauce, beef mixture, pepperoni, mushrooms and then olives.
- Sprinkle mozzarella cheese over top of casserole.
- (Dish may be full, especially if you use a narrow pyrex dish instead of a deeper casserole dish).
- Bake, uncovered, at 350º for about 40-45 minutes, or until casserole is hot and bubbly.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Spaghetti Pizza Bake combines the best of spaghetti with the best of pizza!
If you love all the toppings on pizza, this is the pasta dish for you!
Spaghetti Pizza Bake is mouthwatering. I guarantee you’ll want more than one serving!
Spaghetti Pizza Bake will knock your socks off!
You may also enjoy these delicious recipes!
Spaghetti and Meatball Casserole
Baked Penne with Italian Sausage
Spaghetti Pizza Bake
Equipment
- 1 9×13" deep dish glass baking dish NOT a pyrex glass baking dish–those dishes are not deep enough
- 1 sharp knife to cut vegetables
- 1 large skillet
- 1 hamburger chopper to break meat down in small pieces while frying
- measuring cups
- measuring spoons
- 1 large stock pot with lid
- 1 colander
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 wooden spoon
Ingredients
- 2 lbs. lean ground beef (93 to 96%)
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp. sea salt
- 1/4 tsp. ground black pepper
- 7 oz. thin spaghetti broken into thirds
- 2 large eggs
- 1/3 cup half-and-half or whole milk
- 28 oz. jar meatless spaghetti sauce
- 35 slices pepperoni
- 4 oz. can mushrooms drained
- 2.25 oz. can ripe olives sliced and drained
- 8 oz. pkg. mozzarella cheese shredded
Instructions
- In a large skillet over medium heat, cook the beef, onion and garlic until meat is no longer pink.
- Use a hamburger chopper to break the meat down in small pieces while frying.
- Drain any grease.
- Sprinkle meat with salt and pepper and set aside.
- Cook spaghetti according to package directions.
- Rinse with cold water to stop noodles from cooking.
- Drain in colander.
- In a medium mixing bowl, combine eggs and half-and-half with a whisk.
- Stir in cooked and drained spaghetti.
- Transfer spaghetti mixture to a greased 9×13” glass baking dish.
- Top with ingredients in this order: spaghetti sauce, beef mixture, pepperoni, mushrooms and then olives.
- Sprinkle mozzarella cheese over top of casserole.
- (Dish may be full, especially if you use a narrow pyrex dish instead of a deeper casserole dish).
- Bake, uncovered, at 350º for about 40-45 minutes, or until casserole is hot and bubbly.