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Spaghetti Pizza Bake | Can't Stay Out of the Kitchen | this fantastic #casserole combines the best of #spaghetti with the best of #pizza! It's kid-friendly and great for company since it makes a lot. #GroundBeef #olives #pepperoni #pasta #mushrooms #MozzarellaCheese #SpaghettiPizzaBake #Italian

Spaghetti Pizza Bake

Teresa Ambra
Spaghetti Pizza Bake combines the best of spaghetti with the best of pizza! It includes pizza toppings like pepperoni, mushrooms and olives on a layer of spaghetti, spaghetti sauce and ground beef. It's topped with mozzarella cheese for a savory and delicious pasta entree that's kid-friendly and utterly delightful. Great recipe for company since it makes so many servings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Beef, Main Dish, Pasta
Cuisine Italian
Servings 16
Calories 200 kcal

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

NOTE: The original recipe calls for ¾ cup milk to mix with eggs and spaghetti. I substituted half-and-half. I recommend decreasing the amount to about 1/3 cup (reflected above). You really don’t need any more than that.
NOTE: The ingredients for this recipe are too much for a regular 9x13” Pyrex glass baking dish. You need a deeper dish then what that provides.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 200kcalCarbohydrates: 8gProtein: 19gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 76mgSodium: 625mgPotassium: 424mgFiber: 1gSugar: 3gVitamin A: 378IUVitamin C: 4mgCalcium: 99mgIron: 2mg
Keyword casserole, ground beef, main dish, mozzarella cheese, mushrooms, olives, pepperoni, pork, spaghetti, spaghetti sauce
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