Loaded Pizza Spaghetti Bake (Print Version)
A cozy baked pasta dinner with spaghetti, meat sauce, mozzarella, pepperoni, peppers, olives, and mushrooms.
# Ingredients:
→ For the spaghetti base
01 -
12 oz (340 g) spaghetti
02 -
2 large eggs, beaten
03 -
1/2 cup (50 g) grated Parmesan cheese
04 -
1 tablespoon olive oil
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon kosher salt
→ For the meat sauce
07 -
1 tablespoon olive oil
08 -
8 oz (225 g) ground beef
09 -
8 oz (225 g) mild Italian sausage, casing removed if needed
10 -
1 small yellow onion, diced
11 -
1/2 green bell pepper, diced
12 -
3 cloves garlic, minced
13 -
1 jar (24 oz or 680 g) thick marinara sauce
14 -
1 teaspoon dried oregano
15 -
1/4 teaspoon crushed red pepper flakes, optional
→ For the pizza topping
16 -
2 cups (225 g) shredded low-moisture mozzarella cheese
17 -
3 oz (85 g) sliced pepperoni
18 -
1/2 cup (45 g) sliced mushrooms, patted dry
19 -
1/3 cup (45 g) sliced black olives
20 -
1/3 cup (50 g) diced green bell pepper
21 -
1/4 cup (30 g) thinly sliced red onion
22 -
2 tablespoons grated Parmesan cheese
23 -
2 tablespoons chopped fresh basil or parsley, for serving
# Instructions:
01 -
Heat the oven to 375°F (190°C). Grease a 9 by 13-inch baking dish. Boil the spaghetti in salted water until 1-2 minutes shy of al dente, then drain well.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and sausage and cook, breaking it up, until browned and cooked through, about 7-9 minutes.
03 -
Add the onion and 1/2 diced bell pepper to the skillet. Cook for 3-4 minutes until softened. Stir in the garlic, marinara, oregano, and red pepper flakes, then simmer for 5 minutes until thick.
04 -
Let the drained spaghetti cool for 1 minute. Toss it with the beaten eggs, Parmesan, olive oil, Italian seasoning, and salt until evenly coated.
05 -
Spread the spaghetti mixture evenly in the prepared dish. Spoon the meat sauce over the top, then sprinkle with mozzarella.
06 -
Top with pepperoni, mushrooms, olives, diced bell pepper, red onion, and the remaining Parmesan.
07 -
Cover loosely with foil and bake for 20 minutes. Uncover and bake 10-15 minutes more, until bubbling and lightly browned. Rest for 10 minutes before slicing and garnish with basil or parsley.
# Notes:
01 -
Best served after a 10-minute rest so the pieces slice cleanly.
02 -
Use a thick marinara to keep the casserole from turning watery.
03 -
Leftovers keep refrigerated for 3-4 days in shallow airtight containers.