Guest post from Brigette Shevy.
Why we love Pepperoni Spaghetti
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 invite families with small children over for dinner… 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 nights.
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!
Pizza Baked Spaghetti Ingredients
- 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 of sliced pepperoni or any of your favorite pizza toppings
How to Make Pepperoni Spaghetti
1. Preheat oven to 375ºF.
2. Generously grease a 9″ x 13″ pan and set aside.
3. In a large pot, bring water to a boil and cook the spaghetti noodles according to the package directions until al dente.
4. Immediately rinse cooked noodles in cold water until cool. Drain well.
5. In a medium-sized bowl, whisk eggs, milk, parmesan cheese, and seasonings.
6. Toss cooked noodles into the egg mixture and transfer to a greased 9×13 pan.
7. Pour the spaghetti sauce on top of the noodles.
8. Place half of the pepperoni on top of the sauce followed by the shredded cheese and then the remaining pepperoni.
9. Sprinkle with additional parmesan cheese if desired.
10. Bake in preheated oven for 25-30 minutes, until golden brown.
11. Let stand for at least 5 minutes before cutting.
How to Serve this Spaghetti Pizza Recipe
As with all pasta dishes, it pairs well with garlic bread, salad, roasted vegetables, and fresh fruit. It also tastes fantastic as leftovers later in the week (although you may want to add a bit more sauce when reheating it).
How to store Pizza Baked Spaghetti
If you have leftovers, simply store them in a covered food storage container in the refrigerator for up to a week.
You can also free individual portions (with a little extra sauce) for quick lunches.
Pizza Spaghetti FAQs
They are very similar and could easily be substituted for one another if you run stuck. However, pasta sauce is usually chunkier than pizza sauce, and can sometimes have additional ingredients like cheese, or more spices.
Yes — you can burn the cheese and pepperonis if you bake it for too long. If you’re worried about this, simply cover the dish with aluminum foil to prevent the top from burning and the noodles from drying out.
The most likely answer is you simply needed more sauce (maybe your noodles were undercooked so they soaked up too much sauce during the baking process). Feel free to add more sauce (even after you bake it) if the noodles seem dry.
Baked Spaghetti with Pepperoni
Ingredients
- 8 ounces spaghetti noodles or any other noodle
- 3 eggs
- ¼ cup milk
- ½ cup parmesean cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp pepper
- 2½ cups pasta sauce 23.5 ounce jar
- 3 cups shredded cheese mozzarella or any other favorite
- 3½ ounces sliced pepperoni
Instructions
- Preheat oven to 375ºF.
- Generously grease a 9″ x 13″ pan and set aside.
- In a large pot, bring water to a boil and cook the spaghetti noodles according to the package directions until al dente.
- Immediately rinse cooked noodles in cold water until cool. Drain well.
- In a medium-sized bowl, whisk eggs, milk, parmesan cheese, and seasonings.
- Toss cooked noodles into the egg mixture and transfer to a greased 9×13 pan.
- Pour the spaghetti sauce on top of the noodles.
- Place half of the pepperoni on top of the sauce followed by the shredded cheese and then the remaining pepperoni.
- Sprinkle with additional parmesan cheese if desired.
- Bake in preheated oven for 25-30 minutes, until golden brown.
- Let stand for at least 5 minutes before cutting.
Nutrition
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Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy. She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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This has become a stand by in our house! We often have macaroni instead of spaghetti in the house, so we call it Pizzaroni on those nights. 🙂
Thanks for posting it!
Yum!! You are so welcome! -Jordan, MSM Team
How long is this still good in the freezer? Have a baby on the way- aka no kids yet! But I know my husband would be all about this recipe for the time being =P
Where do you place the eggs and milk? Trying to figure that out.
OOH MY gash! this was sooo delicious!!!!
I’m so glad you loved it! -Meg, MSM Team
How long and what temp should I use once it’s frozen?
Thank you!
I am excited to try this tomorrow. I will be trying it with ground beef:)
I just came across this recipe in my pins. How far ahead of time could I make this? I am wanting to put it together tonight, bake tomorrow. Also how would you go about freezing it?
This recipe was awesome. Really easy and lasagna but not as heavy, the egg gives you the ricotta texture. So easy for substitutions too! Had extra rigatoni and penne so subbed that. Used a little too much pasta so added an extra egg and a touch more milk. The only suggestion I would make is to slice up the pepperoni into halves or smaller pieces so it’s easier to cut through. So good!
Will the 8 oz of noodles feed a family of 5? We eat a lot…or should I say my husband does! Haha
This is such a great recipe. I made it with spaghetti squash in place of the noodles since my doctor has me eliminating wheat currently. SO good! My kids couldn’t even tell they weren’t eating noodles. Of course, the pepperoni and cheese were the perfect way to dress up extra vegetables
Great looking recipe! I wanted to make something like this with my friend, but is it imperative that we mix the spaghetti with the eggs? What will happen if we do not use eggs?
This was delicious, thank you! My husband and I are pizza fanatics and this curbed our craving for overpriced pie. I did use turkey pepperoni and threw in a chopped green pepper so we would feel a little better about this “kid-friendly” dish 🙂
My family loved this! I will make it again but next time I will probably add a little more seasoning and some salt to the egg mixture.
YUM! I made this tonight and loved it! It’s going into my cookbook. Many thanks!
You are so welcome!
Made this for dinner tonight, it was great, the whole family loved it! Will be making this again!
Oh good! Glad you enjoyed it! 🙂
Made this tonight for supper, and my toddler twins had three helpings! Thanks for a new recipe to work into the rotation! 🙂
Three helpings is awesome! 🙂 My kids love it, too.
thank you for this recipe! We just made it and it was great! My kids ate it all up 🙂
Your kids sound like my kids! Although I think with mine, the more I make, the more they eat!:)
Just pulled it out of the oven and it smells so good! I think with my oven this would have been done at 20 minutes. I didn’t check/pulled it out at 24 minutes, and it is crispy brown (but still looks yummy:)). Thanks so much for the recipe!
You are welcome! Hope it tasted as good as it smelled. 🙂
Enjoyed this recipe. Thanks for sharing. I love easy meals with ingredients I had most of.
So glad you enjoyed it! I like meals with easy ingredients too. 🙂
This is very similar to an old family recipe that we have, we just use macaroni and pizza sauce instead = Macaroni Pizza!
Yep – you can definitely change up the pasta for variety!
I’ve read it a couple times and it sounds great…but when do you add the milk/egg mixture?
After you whisk the eggs/milk/parm cheese/seasonings together, you ” toss in” the spaghetti noodles to that same bowl/mixture. Then you transfer this entire bowl into the 9×13 pan. Hopefully that makes sense. Sorry to be confusing!
Okay thanks! I am easily confused at folloing directions:)
…following
The pictures inspire me. It looks yummy! I’ve gotta try this.
You can also make it with spaghetti squash! It’s not a very frugal meal that way, but a great way to eat tons of healthy vegetables without even really realizing it! It is sooooooo good with spaghetti squash.
Heather, I love this idea and definitely will try it! Also may use sizzled turkey ham in place of pepperoni, along with pineapple… Hawaiian Sphaghizza!
Love your ideas! 🙂
Sounds yummy!!
I wish my family liked spaghetti squash as much as I do (or just liked it period!).
This would be a great recipe to “sneak” some veggies into. Shredded zucchini could be mixed in with the spaghetti with very little change to taste or texture.
Great idea! I’ve found spaghetti sauce and my vitamix can hide just about anything. 😉
Brigette,
So many of your recipes are making their way into our meal rotations. Love new recipes and ideas for meals. You’re just the best! 🙂
I’d love to freeze some of these for after baby’s arrival, so, do I need to bake them first, or just assemble and freeze? Thanks!
Just assemble and freeze. 🙂 I do it all the time!
You don’t need to bake them – just assemble and freeze!
Oh, my mouth is watering looking at all that melted cheese! Printing this right now…
This looks really good. Thanks for sharing it!
One of our faves! We call it baked spaghetti! 🙂
Yes, we call it Baked Spaghetti, and my mom calls it Pizza-topped Spaghetti. This recipe is different than what I do, though, so I may try it one night for something a bit different.
This is really cool! I’ll have to try it. My son would get a kick out of this. It would be really good with pizza sauce instead of spaghetti sauce I bet!
Oh, absolutely use pizza sauce! I actually almost always use my homemade sauce, which never turns out exactly the same since I don’t follow a recipe – but it might be closer to pizza sauce anyway. If your son is anything like my kiddos, he will love it. 🙂
This looks soo yummy!
Brigette,
Is it almost like a lasagna? It looks great.
A little bit like lasagna, but without the cottage cheese/ricotta cheese/egg mixture (and with pepperoni)… Much easier and cheaper to make, too. 🙂