This stuff is the bomb! I really enjoyed making this simple "Pantry Meal". I highly recommend this recipe. It can be made in advance, and it would also make a great freezer meal. Use gluten free pasta, hashbrown potatoes or grated zucchini for a gluten free crust.
Additional toppings such as onions, peppers or mushrooms can be added to the pizza. This recipe can be converted into a vegetarian pizza by simply omitting the meat.
I added a little parmesan cheese and pepper jack cheese to the top of the pizza along with jalapeños to satisfy our tastebuds before baking. We like our pizza with a little kick!
Spaghetti Pizza
Preheat the oven to 425 degrees. Grease a 9×13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water. Mix 1/2 cup mozzarella, milk, egg, salt, and garlic salt together in a large bowl. Add drained spaghetti and mix until well combined. Spread mixture into the prepared baking dish. Bake in the preheated oven for 15 minutes. Remove from the oven and reduce the temperature to 350 degrees. Spread spaghetti sauce over noodle mixture. Sprinkle with oregano and basil, then top with remaining 1 1/2 cups mozzarella. Arrange pepperoni (or any cooked meats) over cheese. Optional: You can add other pizza toppings now Return to the oven and bake until the cheese is bubbly and beginning to brown, about 30 minutes. Let stand for 5 minutes before cutting.
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| Slices nicely... |
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| Pasta crust... |
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| Yum! |
This recipe originated from Southern Country Living on YouTube. Check out their channel, like and subscribe to follow and support Calvin and Marie.
Enjoy!
Mrs. Smith
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