Best Spaghetti Pizza Recipes

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CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES



Canning Pizza or Spaghetti Sauce from Fresh Tomatoes image

This can be used for either pizza sauce or spaghetti sauce. It can be canned or frozen. Store canned tomato sauce in a cool, dark area.

Provided by dhires

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pizza Sauce Recipes

Time 13h30m

Yield 32

Number Of Ingredients 12

20 pounds fresh Roma tomatoes
1 tablespoon olive oil
2 cups chopped onion
¼ cup lemon juice
¼ cup red wine
3 cloves garlic, minced
2 tablespoons chopped celery
2 tablespoons minced fresh basil
2 tablespoons chopped red sweet pepper
2 teaspoons salt
2 bay leaves
¼ teaspoon ground black pepper

Steps:

  • Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
  • Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
  • Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
  • Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
  • Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
  • Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 12.5 g, Fat 1 g, Fiber 3.6 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 160.5 mg, Sugar 8 g

SPAGHETTI PIZZA



Spaghetti Pizza image

Two family favorites, spaghetti and pizza, combine forces to create an easy, cheesy dish that will wow the family again and again. This dish can be topped according to your family's liking. Our recommendation? Try our Make-Ahead Roasted Roma Tomato Sauce instead of jarred sauce.

Provided by By Jessica Walker

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 11

1 lb uncooked spaghetti
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1 jar (25.5 oz) Muir Glen™ organic classic marinara pasta sauce
1 package (6 oz) pepperoni
1 cup Cheddar cheese (4 oz)
1 cup mozzarella cheese (4 oz)

Steps:

  • Heat oven to 400°F. Grease 15x10x1-inch pan.
  • Cook spaghetti in large pot as directed on package. Drain, and quickly rinse spaghetti and pot with cool water.
  • In small bowl, beat milk, eggs and salts with whisk. Add to spaghetti, along with 1 cup Cheddar cheese and 1 cup mozzarella cheese; stir to combine. Pour onto pan; spread evenly. Bake 15 minutes.
  • Reduce oven temperature to 350°F. Top with Toppings. Bake at 350°F 20 to 25 minutes or until cheese is bubbly. Serve immediately.

Nutrition Facts : Calories 640, Carbohydrate 59 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 6 g, TransFat 1 g

PIZZA-BAKED SPAGHETTI



Pizza-Baked Spaghetti image

Enjoy the pizza flavor in this cheesy casserole packed with pork sausages, pepperoni and spaghetti - perfect for tasty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 10

Number Of Ingredients 9

12 oz uncooked spaghetti
1 lb bulk Italian pork sausage
2 jars (14 oz each) pizza sauce
1 package (6 oz) diced pepperoni
1 cup ricotta cheese
1/3 cup shredded Parmesan cheese
2 eggs, beaten
2 cups shredded mozzarella cheese (8 oz)
Fresh basil, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In Dutch oven, cook and drain pasta as directed on package, using minimum cook time. Return spaghetti to Dutch oven.
  • Meanwhile, in 10-inch skillet, cook sausage over medium heat until no longer pink; drain. In Dutch oven, toss spaghetti, sausage, pizza sauce and pepperoni.
  • In medium bowl, mix ricotta cheese, Parmesan cheese and eggs. Spoon half of spaghetti mixture into baking dish. Dollop with ricotta mixture; spread evenly over top. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining spaghetti mixture. Sprinkle with remaining 1 cup mozzarella cheese.
  • Bake uncovered 30 to 35 minutes or until bubbly. Garnish with basil.

Nutrition Facts : Calories 538, Carbohydrate 35 g, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1259 mg

SPAGHETTI PIZZA



Spaghetti Pizza image

I got this recipe from a local radio cooking program. It's easy to assemble and features traditional pizza ingredients over a unique noodle "crust". Get ready to dish out the recipe!-Shelly Ryun, Malvern, Iowa

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
1 cup whole milk
1 package (16 ounces) cooked spaghetti
1 pound ground beef, cooked and drained
3-1/2 cups spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
Garlic salt to taste
2 cups shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Steps:

  • In a large bowl, whisk the eggs and milk. Add spaghetti; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with the beef, spaghetti sauce, pepperoni, mushrooms and onion. Sprinkle with garlic salt. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 470 calories, Fat 25g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 1062mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 30g protein.

SPAGHETTI PIZZA PIE



Spaghetti Pizza Pie image

It is a wonderful treat, instead of the plain old spaghetti....it tastes fantastic, it was gobbled up at my house.

Provided by crazycookinmama

Categories     Spaghetti

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

8 ounces spaghetti, cooked,drained
1/2 cup grated parmesan cheese
1 egg, lightly beaten
1 lb ground beef, cooked,drained
2 cups spaghetti sauce
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Toss cooked spaghetti, parmesan cheese and egg.
  • Place in 9-inch pie plate.
  • Press along bottom and sides to form crust.
  • Mix cooked meat and spaghetti sauce.
  • Spread meat mixture over spaghetti crust.
  • Sprinkle with mozzarella cheese.
  • Bake at 350° for 30 minutes or until thoroughly heated.
  • Let stand 5 minutes before cutting into wedges.

BAKED PIZZA SPAGHETTI



Baked Pizza Spaghetti image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20

2 small onions, chopped
1 small green bell pepper, chopped
2/3 pound sliced button mushrooms
2 tablespoons olive oil
6 to 8 cloves garlic, chopped or minced
3 tablespoons steak sauce
2 pounds ground beef
3 tablespoons oregano
Freshly ground black pepper
1 teaspoon salt
1 (14 ounce) can tomato sauce
1 (2 1/2 ounce) can tomato paste
2 (14 ounce) cans diced tomatoes (Italian style preferred, not required)
2/3 cup Burgundy wine
1 pinch sugar
1 pound package spaghetti, cooked to al dente
1 pound sharp cheddar, sliced thickly
1 pound mozzarella, thickly sliced
1/2 cup freshly grated Parmesan
1 large stick pepperoni, cut into 1/4-inch slices

Steps:

  • Saute onions, bell peppers and mushrooms in olive oil until tender. Add garlic about halfway through saute. Work the steak sauce through the raw ground beef. Remove vegetables from pan and set aside. Add ground beef to the pan and brown beef with 1/2 tablespoon of oregano, black pepper, and 1/2-teaspoon salt. Drain the fat from the pan. Add the vegetables back to the pan with the beef. Add tomato sauce, tomato paste and 1 1/2 cans diced tomatoes. (These may or may not be needed, the recipe is somewhat imprecise).
  • Gradually add the remaining oregano and the wine, stirring occasionally. Simmer for 25 minutes. Add pinch of sugar. Add cooked spaghetti noodles and mix thoroughly. Pour 1/2 of the spaghetti mixture into a greased baking pan. Top with sliced cheddar cheese. Add remaining spaghetti mixture and top with mozzarella and Parmesan. If the pepperoni is low fat, it can be added on top of the cheese at this time. If not, it should be cooked in the microwave for 2 minutes, on a paper towel, until the grease runs out, then added 5 minutes before the spaghetti is ready to come out of the oven. Bake 20 minutes at 375 degrees F.

SPAGHETTI PIZZA PIE



Spaghetti Pizza Pie image

No need to choose between spaghetti and pizza when you've got this recipe. It combines the two favorites into one great dish!

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 6

1/2 lb. spaghetti, cooked, drained
1/3 cup KRAFT Grated Parmesan Cheese, divided
1 egg, beaten
1 lb. lean ground beef, cooked, drained
2 cups CLASSICO Tomato and Basil Pasta Sauce
1-1/2 cups KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Toss spaghetti with half the Parmesan and egg; press onto bottom and up side of 9-inch pie plate to form crust.
  • Mix meat and pasta sauce; spread onto crust. Top with mozzarella and remaining Parmesan.
  • Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 430, Fat 17 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

PIZZA DI SPAGHETTI



Pizza di Spaghetti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 22

2 large eggs
1/4 cup whole milk
1/2 cup grated Parmesan, plus extra for garnishing
Sea salt and freshly ground black pepper
2 cups leftover spaghetti with olives and tomato sauce, recipe follows
1 pound dried spaghetti
1/4 cup olive oil
1 1/4 cups mixed olives, pitted and halved
1/2 tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
1/2 cup grated Parmesan
1/2 cup basil leaves, shredded
1/4 cup extra-virgin olive oil
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
  • In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
  • In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
  • In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
  • Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

PIZZA HUT SPAGHETTI SAUCE (COPY CAT)



Pizza Hut Spaghetti Sauce (Copy Cat) image

This is the quick and easy way to quickly prepare a delicious Italian meat sauce. Use on spaghetti, lasagna or mostaccioli. From the kitchen of Tona Thornburg Court.

Provided by Tona C.

Categories     < 60 Mins

Time 35m

Yield 6 Cups, 6 serving(s)

Number Of Ingredients 6

2 lbs hamburger, browned and crumbled
2 (24 ounce) jars prego Italian sauce
3/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
6 teaspoons italian seasoning
1 1/2 teaspoons sugar

Steps:

  • Drain hamburger.
  • Mix all ingredients together.
  • Heat thoroughly in a large sauce pan.
  • Ladle over cooked spaghetti and serve with Parmesan Cheese.

Nutrition Facts : Calories 490.7, Fat 23.4, SaturatedFat 8.2, Cholesterol 106, Sodium 1611.7, Carbohydrate 32.4, Fiber 6, Sugar 21.1, Protein 35.3

SPAGHETTI PIZZA AKA BAKED SPAGHETTI



Spaghetti Pizza AKA Baked Spaghetti image

This recipe takes me back to the 1970's, when adding a little extra to a meal meant adding pepperoni instead of an upscale wine. In my part of West Virginia, we called this "Spaghetti Pizza." I hadn't thought of it for YEARS, since my 3 kids emptied the nest, until one of my favorite cooking blogs, Southern Bite, posted a Baked...

Provided by Fran Miller

Categories     Pizza

Time 35m

Number Of Ingredients 4

8 oz spaghetti or any pasta, uncooked
About 3 c of spaghetti sauce, jar or homemade, with or without meat
About 6 oz mozzarella cheese, shredded
Some pepperoni or other pizza toppings

Steps:

  • 1. Preheat oven to 350 degrees F. Lightly mist the inside of a 13 x 9 baking dish with cooking spray. Set aside.
  • 2. Cook pasta as directed on package. Drain.
  • 3. Mix cooked pasta with spaghetti sauce.
  • 4. Pour pasta into the prepared baking dish. Top with mozzarella cheese & pepperoni or other pizza toppings.
  • 5. Bake in the pre-heated oven for 15-20 minutes, until the cheese is melted & bubbly.
  • 6. Serve hot with a tossed green salad and garlic bread.

BAKED SPAGHETTI PIZZA



Baked Spaghetti Pizza image

"I have five children who are finicky eaters, but they all like this fun variation on traditional pizza," reports Helen Van Norman from Maplewood, Minnesota. Spaghetti noodles for the crust while the delicious sauce and spicy Italian sausage give it authentic flavor.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 8

6 cups cooked spaghetti
2 large eggs, lightly beaten
1/3 cup whole milk
1 jar (28 ounces) spaghetti sauce
1 pound bulk Italian sausage, cooked and drained
1 jar (6 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2-1/2 cups shredded mozzarella cheese

Steps:

  • In a bowl, combine the spaghetti, eggs and milk. Spread into a greased 15x10x1-in. baking pan. Top with spaghetti sauce, sausage, mushrooms, olives and cheese. Bake at 350° for 30 minutes or until cheese is melted and pizza is heated through.

Nutrition Facts : Calories 459 calories, Fat 22g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 1075mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein.

SPAGHETTI PIZZA BAKE



Spaghetti Pizza Bake image

Kids always go for this flavorful casserole, which is a cross between pizza and spaghetti.-Jackie Heyer, Cushing, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

2 pounds ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 package (7 ounces) thin spaghetti, broken into thirds
2 large eggs
3/4 cup whole milk
1 jar (28 ounces) meatless spaghetti sauce
28 pepperoni slices
3/4 cup sliced fresh mushrooms
1/3 cup sliced ripe olives
2 cups shredded mozzarella cheese

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. stir in salt and pepper; set aside. Cook spaghetti according to package directions; rinse in cold water and drain., In a bowl, combine eggs and milk; stir in spaghetti. Transfer to a greased 13x9-in. baking dish. Top with spaghetti sauce, beef mixture, pepperoni, mushrooms and olives; sprinkle with cheese (dish will be full). Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

Nutrition Facts :

SPAGHETTI PIZZA II



Spaghetti Pizza II image

This recipe is so good! My family really loves it, and it's great for the kids, too!! Hope you enjoy!

Provided by Gregory Huey

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 50m

Yield 4

Number Of Ingredients 7

1 (8 ounce) package spaghetti
1 pound ground beef
2 ½ cups spaghetti sauce
½ cup grated Parmesan cheese
2 eggs, beaten
3 slices processed American cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and combine with spaghetti sauce.
  • In a large bowl toss pasta with Parmesan cheese and eggs. Press into a 9-inch pie plate and spread sauce mixture over pasta. Top with American cheese and sprinkle with mozzarella.
  • Bake in preheated oven for 30 minutes. Let stand 5 minutes before cutting into wedges.

Nutrition Facts : Calories 861.5 calories, Carbohydrate 65.8 g, Cholesterol 235.2 mg, Fat 39.8 g, Fiber 5.9 g, Protein 57 g, SaturatedFat 19 g, Sodium 1563.3 mg, Sugar 16.3 g

SPAGHETTI PIZZA CASSEROLE



Spaghetti Pizza Casserole image

"I first tried this great-tasting dish at an office Christmas party. It quickly became everyone's favorite. It makes a wonderful alternative to ordinary spaghetti." -Kim Neer, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 9 servings.

Number Of Ingredients 15

1 package (7 ounces) spaghetti
1/2 cup egg substitute
1/4 cup grated Parmesan cheese
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound sliced fresh mushrooms
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Cook spaghetti according to package directions. Drain and rinse with cold water. In a large bowl, toss spaghetti with egg substitute and Parmesan cheese. Spread evenly into a 15x10x1-in. baking pan coated with cooking spray; set aside., In a large nonstick skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and seasonings; heat through. , Spoon over spaghetti. Top with mushrooms and mozzarella cheese. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 274 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 685mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

PIZZA SPAGHETTI



Pizza Spaghetti image

This recipe came to me when I saw someone dip a slice of pizza into a pasta dish. My wife and kids love it and so do my friends! -Robert Smith, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1/2 pound lean ground beef (90% lean)
1/2 pound Italian turkey sausage links, casings removed
1/2 cup chopped sweet onion
4 cans (8 ounces each) no-salt-added tomato sauce
3 ounces sliced turkey pepperoni
1 tablespoon sugar
2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
9 ounces uncooked whole wheat spaghetti
3 tablespoons grated Parmesan cheese

Steps:

  • In a large nonstick skillet, cook and crumble beef and sausage with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, pepperoni, sugar and herbs; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes., Meanwhile, in a 6-qt. stockpot, cook spaghetti according to package directions; drain and return to pot. Toss with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 354 calories, Fat 9g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 512mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

DEEP-DISH SPAGHETTI PIZZA



Deep-Dish Spaghetti Pizza image

Provided by Jamika Pessoa

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound spaghetti
Nonstick cooking spray, for the springform pan
1/2 cup grated Parmesan
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon kosher salt
2 large eggs, beaten
2 cups shredded mozzarella
2 cups pizza sauce
Favorite pizza toppings, such as pepperoni, cooked sausage, bell peppers, onions, mushrooms, etc.
1/2 teaspoon dried Italian herbs

Steps:

  • Cook the spaghetti according to the package directions, then drain and set aside to cool.
  • Preheat the oven to 350 degrees F. Generously spray a 10-inch springform pan or deep-dish pie pan with cooking spray.
  • In a bowl, mix the cooked spaghetti, Parmesan, milk, garlic powder, salt, eggs and 1 cup mozzarella cheese.
  • Spoon the mixture into the prepared pan and press it down into the pan. Pour on the pizza sauce. Add the preferred toppings and sprinkle with the remaining cup mozzarella. Place the pan on a rimmed baking sheet and bake until golden and bubbly, 35 to 40 minutes.

MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE



Magic Fresh Tomato Spaghetti, Pasta or Pizza Sauce image

Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) NOTE: The quality of tomatoes will make or break this sauce; you MUST use fresh, vine-ripened tomatoes from your garden or a local farmer's market, not the variety you find in the grocery store that's been shipped in from another state.

Provided by ItalianMama

Categories     Sauces

Time 2h20m

Yield 4 quarts, 20-25 serving(s)

Number Of Ingredients 11

1/3 cup olive oil
1 large onion, peeled and coarsely chopped
5 fresh garlic cloves, peeled and slightly crushed (may substitute jarred)
1 (10 ounce) can condensed beef broth (may substitute chicken or vegetable)
3/4 cup red wine (may substitute white, or extra broth)
20 whole fresh tomatoes (exact quantity varies based on size)
2 (6 ounce) cans tomato paste (may need more depending on thickness desired)
herbs, to taste (I recommend basil and oregano, fresh or dried)
salt and pepper, to taste
meat (optional)
vegetables (optional)

Steps:

  • Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and cook until onions are slightly soft and golden, stirring occasionally.
  • Pour in broth and wine, increase heat to high, and bring to a boil.
  • Meanwhile, wash tomatoes. Cut off tops and any damaged parts. Add whole tomatoes to the pot as you go (reserve extra tomatoes to peel, dice and add later if you want a chunky sauce). Note: when I make this, I add however many tomatoes will fit in my 6-quart pot - you will adjust other ingredients later so the exact quantity doesn't matter.
  • You may add extra uncooked veggies you wish to "hide" in the sauce now. Some ideas - peas, carrots, broccoli, cauliflower, even a little spinach. Be aware that it may slightly alter the color of the sauce - it can make it a little more orangey - but the tomatoes and seasonings will completely mask the flavor as long as you don't go overboard and add too much.
  • When all the tomatoes have been added and the broth is boiling, reduce heat to low and cover. Simmer for about an hour, and then turn off heat.
  • Ladle sauce into a blender or food processor until about 2/3 full - you will need to work in batches. It will be soupy and very hot, so be careful. Process until smooth (there will still be some seeds visible).
  • Pass sauce through a fine mesh strainer into a large bowl. Use a spoon to scrape the sides of the strainer if it clogs, and press all the liquid out. Discard the seeds and pulp from the peels that are left in the strainer. Carefully return sauce to the pot, and place back on medium-high heat.
  • Add tomato paste until sauce is of desired thickness. Add seasonings to taste. Add any additional ingredients you want - diced tomatoes, browned beef or chicken, mushrooms, etc.
  • Return sauce to a boil, reduce heat to low, cover and simmer for another 30-60 minutes. Taste and adjust seasonings as necessary. If sauce is too tangy, you can add a little sugar to balance it. It will be done when it tastes just right!

Nutrition Facts : Calories 81.5, Fat 3.9, SaturatedFat 0.6, Sodium 235, Carbohydrate 9.3, Fiber 2.3, Sugar 5.7, Protein 2.3

SPAGHETTI PIZZA PIE



Spaghetti Pizza Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 large eggs
1/2 cup grated Parmesan
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
2 1/4 cups pizza sauce
Kosher salt and freshly ground black pepper
1 1/2 cups grated mozzarella
8 ounces spaghetti, cooked and cooled
1 tablespoon olive oil
1 cup cooked, crumbled sausage
5 thinly sliced green bell pepper rings
1/4 cup sliced red onions
1/4 cup sliced black olives
Basil leaves or arugula, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
  • Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
  • Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
  • Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
  • Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.

PIZZA SPAGHETTI CASSEROLE



Pizza Spaghetti Casserole image

Can't decide between two Italian classics? Now you don't have to with this seven-ingredient casserole that combines family-favorites pizza and spaghetti.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 8

12 oz uncooked spaghetti, broken into thirds
1 tablespoon olive oil
3/4 lb bulk Italian pork sausage
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 jar (24 oz) caramelized onion and roasted garlic tomato pasta sauce
4 oz sliced turkey pepperoni (1/2 cup)
2 cups shredded Italian cheese blend (8 oz)
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 14-inch deep-dish pizza pan with cooking spray. Cook and drain spaghetti as directed on package, using minimum cook time.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook sausage in oil 5 to 7 minutes, stirring occasionally, until thoroughly cooked. With slotted spoon, remove sausage from skillet; set aside. Cook mushrooms in drippings over medium heat 5 minutes, stirring occasionally, until browned and tender.
  • Place cooked spaghetti in pizza pan; top with sausage, pasta sauce, pepperoni, mushrooms and cheeses.
  • Bake uncovered 15 to 20 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 510, Carbohydrate 43 g, Fat 1 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1170 mg

GIADIA'S PIZZA DE SPAGHETTI .. FROM LEFT OVER SPAGHETTI



GIADIA'S PIZZA de SPAGHETTI .. from left over spaghetti image

This is the only recipe on the Food Network site by Giada and it uses left over spaghetti! A Spaghetti Pizza Pie! Whoopie it sounds pretty good. Wish I would have thought that up! But then at my house, there is never any spaghetti left over. This is for the ladies looking for Giadia's recipe and had seen it on T.V. Guess I will...

Provided by Nancy J. Patrykus

Categories     Pizza

Time 25m

Number Of Ingredients 5

2 large eggs
1/2 c grated parmesan cheese
sea salt and freshly ground black pepper
2 c left over spaghetti
1/4 c extra-virgin olive oli

Steps:

  • 1. In a large bowl, beat eggs, milk and Parmesan cheese Season with salt and pepper..Add leftover spaghetti and mix well.
  • 2. In a large 10inch skillet, heat extra-virgin oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto a plate, add a little more oil to the pan and slide mixture back into skillet and cook for 6 minutes. Turn out onto serving platter,cut into wedges and serve warm. If you love spaghetti and pizza..you have the best of both worlds!
  • 3. I will post a picture..as soon as I make this "PIE"

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