Guest post from Brigette Shevy
This budget-friendly, freezable recipe is a favorite at our house! It’s a unique twist on pizza and spaghetti that’s simple to put together and can be made up ahead of time. I often serve this when we have company with small children… and it always goes over well.
When I got married, I was given a copy of the family cookbook from my husband’s family – with all kinds of relatives contributing their favorites. This is my version of a recipe I discovered in that collection. It’s an easy recipe to be creative with. Try using different cheese combinations, switching out the spaghetti noodles for another kind of pasta, or adding your favorite pizza toppings in place of the pepperoni. I’ve also made this with brown rice pasta to make it gluten-free. It just depends on what you like – and what you have on hand.
Since I started having my children take turns planning and helping me make dinner on Friday evenings, Spaghizza shows up quite regularly at our dinner table on Friday night.
If you’re looking for a new recipe that’s made from staple ingredients, is simple to make, and picky-eater-appealing… here you go!
Makes 8 servings
- 8 ounces spaghetti noodles
- 3 eggs
- 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)
- 8-12 ounces (2-3 cups) shredded cheese (all mozzarella, or a mixture of your favorite pizza-friendly cheeses)
- 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 until al dente. Rinse immediately in cold water until cool and drain well.
In a medium-size bowl, whisk eggs and milk. Add parmesan cheese and seasonings.
Toss in spaghetti noodles and transfer to a greased 9×13 pan (you can also use 2 8×8 pans, if you want to freeze one for later).
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 if desired.
Bake at 375 for 25-30 minutes, until golden brown. Let stand 5 minutes before cutting.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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