Spaghetti Pizza Recipe
This hearty meatless casserole serves a crowd for very little money. For a splurge, add cooked sausage or pepperoni to the tomato sauce.
SERVES ► 10
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 (4-ounce) cans mushroom pieces
- 1 (8-ounce) can tomato sauce
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 pound spaghetti pasta
- 3 eggs
- ½ cup milk
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp Cheddar cheese
Preheat oven to 350°F. Spray a 13″ × 9″ glass baking dish with nonstick cooking spray and set aside.
Bring a large pot of salted water to a boil. When water boils, cook pasta until al dente according to package directions.
In medium saucepan, heat olive oil over medium heat. Add onion, garlic, and drained mushrooms; cook and stir until crisp-tender, about 5 minutes.
Add tomato sauce, Italian seasoning, salt, and pepper; cook for 15 minutes, stirring occasionally.
In large bowl, combine eggs and milk and beat well.
When pasta is done, drain and immediately add to bowl with egg mixture; toss with tongs to coat.
Pour spaghetti mixture into prepared dish and spread evenly. Spoon tomato sauce over all, then sprinkle with cheeses.
Bake 30–40 minutes or until casserole is hot and cheeses are melted and beginning to brown.
Let stand for 5 minutes, then cut into squares to serve.
