If you can’t choose between pizza or spaghetti for supper, this is the perfect recipe for you!
8 ounces spaghetti noodles (make the O.K. sign with your hand, 8 ounces will fit in the “O”)
¼ cup milk
½ cup grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon pepper
2 ½ cups spaghetti sauce (one 23.5 ounce jar)
3 cups shredded cheese
3.5 ounce package sliced pepperoni or any of your favorite pizza toppings
Preheat oven to 375 degrees.
Cook the spaghetti noodles according to the package directions. Rinse immediately in cold water until cool and drain well.
In a medium-size bowl, mix eggs and milk. Add parmesan cheese and seasonings.
Mix the spaghetti noodles and above mixture. Then pour it all into a greased 9×13* pan.
Pour the spaghetti sauce on top of noodles. Top with approximately half of the pepperoni.
Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni.
Sprinkle with additional parmesan cheese or add your own pizza toppings as you wish.
Bake at 375 for 25-30 minutes, until golden brown. Let stand 5 minutes before cutting.
*This recipe was found on: Money Saving Mom.
This was a HIT! The whole family loved it. My husband said the Italian side of him was confused. 🙂 It was truly a mix of spaghetti and pizza. This would be perfect for a pregnant mama who is craving both things at once. 🙂
I forgot to rinse my spaghetti when I drained it. But it didn’t matter.
We had this for supper plus had leftovers TWICE before deciding we were done with it. We still had ANOTHER serving left for the four of us.
*Crystal at Money Saving Mom suggests you can also use 2 8×8 pans, to make one casserole for now, and one to freeze for later. I may do this sometime soon.