Pizza Spaghetti Casserole
A crowd pleaser, this casserole tops a spaghetti "crust" with pasta sauce, cheese, pepperoni, and sausage. Baked till golden and bubbly, it's a delicious weeknight meal that refrigerates and reheats beautifully.Based on a recipe from Southern Living.
Ingredients
- 12 oz. spaghetti uncooked
- 1 large egg, beaten
- 2 tbsp. grated Parmesan cheese
- 1 lb. ground Italian sausage
- 2 oz. turkey pepperoni slices about 30
- 26 oz. jar tomato-and-basil pasta sauce
- ¼ cup grated Parmesan cheese
- 8 oz. package shredded Italian three-cheese blend
Instructions
- Lightly grease a 13x9-inch baking dish and set aside.
- Cook the spaghetti according to package directions, till just al dente. Drain well, and allow to cool slightly (it should be warm, but not hot - see note).
- Place the warm spaghetti in a large bowl and add the beaten egg and Parmesan cheese. Mix well, ensuring the spaghetti is evenly coated with egg and cheese. Transfer to the prepared baking dish, creating an even layer of spaghetti on the bottom and working some up the sides slightly.
- In a large skillet, brown the sausage over medium-high heat. Cook for 5-7 minutes or until the meat crumbles and is no longer pink. Remove the sausage to a paper towel-lined plate and set aside.
- Drain excess grease from the skillet and add the pepperoni. Cook over medium heat, stirring occasionally, until slightly crisp.
- To assemble the casserole, top the spaghetti crust with the sausage, then pour the pasta sauce over the sausage. Next, arrange half of the pepperoni slices over pasta sauce. Sprinkle evenly with the cheeses and top with the remaining pepperoni slices.
- Bake at 350° F for 30-40 minutes or until cheese is melted and begins to brown.
- Allow to cool for 5-10 minutes, then slice and serve.
Notes
- Allowing the spaghetti to cool ensures it won't cook the egg added to it in the next step. If the pasta is too hot, you'll end up with scrambled eggs!
Nutrition Facts
Pizza Spaghetti Casserole
Amount per Serving
Calories
515
% Daily Value*
Fat
28
g
43
%
Saturated Fat
12
g
75
%
Trans Fat
0.003
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
101
mg
34
%
Sodium
1290
mg
56
%
Potassium
585
mg
17
%
Carbohydrates
39
g
13
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
26
g
52
%
Vitamin A
683
IU
14
%
Vitamin C
8
mg
10
%
Calcium
240
mg
24
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.