Have you ever had one of those moments where you just can’t decide between two delicious options? That’s exactly how I felt last week when I was stuck between making a classic, cheesy pizza or a comforting spaghetti dish. And then it hit me—why not combine the two into a casserole that’s a little bit of both, with gooey cheese pulling you in like the latest binge-worthy show? So, I whipped up a Cheesy Spaghetti Pizza Casserole, and let me tell you, it’s like a culinary hug that wraps you up in all your favorite flavors.
Steps
- Preheat your oven to 425°F and apply nonstick cooking spray to a 9×13-inch baking dish. In a large bowl, combine cooked and cooled spaghetti noodles with ½ cup of mozzarella cheese, milk, a beaten egg, Italian seasoning, garlic salt, and kosher salt. Evenly spread this mixture in the prepared baking dish and bake for 15 minutes.
- While the noodle base is baking, prepare the meat sauce. In a medium skillet over medium heat, cook the ground beef until it’s browned and no pink remains, which should take about 8 minutes. Drain the excess grease, then mix in the marinara sauce, Italian seasoning, kosher salt, and black pepper.
- After 15 minutes, remove the noodle base from the oven and lower the oven temperature to 350°F. Spread the meat sauce evenly over the noodles, then sprinkle with the remaining mozzarella cheese and arrange pepperoni slices on top.
- Return the dish to the oven and bake for an additional 25-30 minutes, or until the cheese is melted and bubbly. Allow the casserole to cool for a few minutes before serving. Enjoy your spaghetti pizza casserole!
Ingredients
- 8 ounces spaghetti noodles, broken into 2-inch pieces, cooked al dente, and cooled
- 2 ½ cups (282.5 g) mozzarella cheese, shredded, divided
- ¼ cup (61 g) whole milk
- 1 large egg, beaten
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic salt
- ¼ teaspoon kosher salt
- 1 jar (24 ounces) marinara sauce
- 1 pound ground beef
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 ounces sliced pepperoni, approximately 35 slices, or enough to cover the top
FAQ
- Can I use a different type of pasta instead of spaghetti noodles?
- Absolutely! While spaghetti noodles are used as the base for this casserole, you can substitute them with any pasta you have on hand or even make your own homemade pasta.
- What are some cheese alternatives for this recipe?
- Mozzarella cheese is recommended for both the base and topping, but feel free to experiment with other cheeses to suit your taste preferences.
- Is it possible to use a different type of meat in the sauce?
- Yes, you can replace ground beef with ground turkey, pork, or chicken, depending on your preference or dietary requirements.
- Can I use a different sized pan for this casserole?
- Yes, both a 9-inch springform pan and a 9×13-inch baking dish can be used. The springform pan gives a more impressive presentation, while the baking dish offers a better proportioned, less thick casserole.
- How should I store leftovers of the casserole?
- For short-term storage, let the casserole cool to room temperature, cover with plastic wrap or foil, and refrigerate for up to 3 days. For longer storage, freeze the casserole after allowing it to cool, wrapping it securely, and labeling it. It can be frozen for up to 3 months. Reheat by thawing in the refrigerator overnight and baking at 350°F for 20-25 minutes.
Tips
- Customize Your Base: Feel free to experiment with different types of pasta if you don’t have spaghetti noodles on hand. Cooking the pasta al dente and allowing it to cool before mixing with the egg will help maintain the desired texture.
- Cheese Variations: While mozzarella is classic for this recipe, don’t hesitate to try other cheeses for a unique flavor. Combining mozzarella with a sharper cheese, like cheddar, can add depth to the dish.
- Sauce Selection: To give the casserole a spicy twist, consider using Arrabbiata sauce instead of regular marinara. This can add an extra layer of flavor and a little heat to your meal.
- Storage Tips: For optimal freshness, allow the casserole to reach room temperature before storing. If refrigerating, cover the dish securely with plastic wrap or foil. If freezing, ensure it’s well-wrapped and labeled, and remember to thaw it in the fridge overnight before reheating.
Equipment
- 9×13-inch baking dish or 9-inch springform pan
- Medium skillet
- Nonstick cooking spray
