I came across this recipe today from Money Saving Mom and decided it was perfect for our supper tonight. I had to change it up a bit because I realized after the spaghetti was cooking that I don’t have an egg in the house! I used ground flaxseed in water as a substitute. Below is the original recipe.
8 ounces spaghetti noodles
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.
This recipe is very versatile. I used whole wheat pizza. My kids don’t like pepperoni, so I use ham and mushrooms (their favorite pizza toppings. Also, I put all the ham and mushrooms on before the cheese, just like I do when I make pizza. This was a BIG hit with my kids. They said they like it as well as fettuccini alfredo which is one of their favorite meals. After cooking the spaghetti I realized I had cooked a whole box of spaghetti (13.5 oz), so I doubled everything else, wrapped it up good and put it in the freezer for another meal. It was almost as easy to make as bubble pizza. We will definitely make again!