Best 20 Spaghetti Pizza Recipes

CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES

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.

SPAGHETTI PIZZA

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.

PIZZA-BAKED SPAGHETTI

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.

BAKED SPAGHETTI PIZZA

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.

SPAGHETTI PIZZA BAKE

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.

SPAGHETTI PIZZA

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.

PIZZA DI SPAGHETTI

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.

SPAGHETTI PIZZA PIE

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.

SPAGHETTI PIZZA II

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.

PIZZA SPAGHETTI CASSEROLE

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.

SPAGHETTI PIZZA CASSEROLE

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.

SPAGHETTI PIZZA AKA BAKED SPAGHETTI

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.

PIZZA SPAGHETTI

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.

CALIFORNIA PIZZA KITCHENS KUNG PAO SPAGHETTI

Steps:

• To Make the Kung Pao Sauce:.
• In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.
• To Make Egg White-Cornstarch Mixture:
• In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.
• To Prepare the Pasta:.
• Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.
• Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
• Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.
• When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.

MAGIC FRESH TOMATO SPAGHETTI, PASTA OR PIZZA SAUCE

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!

SPAGHETTI PIZZA PIE

Steps:

• In a large pot of boiling salted water, cook spaghetti for 8 to 10 minutes, until tender but firm; drain and transfer to a bowl.
• Toss with 1 TBS of the oil; let cool.
• Toss with Parmesan and egg.
• Press over the bottom and sides of a greased 9 inch pie plate.
• Meanwhile, in skillet, heat remaining oil over medium heat; cook onion, garlic, mushrooms, basil and oregano, stirring occasionally, for 5 minutes.
• Add tomato sauce; cook, stirring occasionally, for 10 minutes, until thickened.
• Sprinkle spaghetti mixture with 1/2 cup of the mozzarella; spoon sauce over top.
• Sprinkle with greenpepper and remaining mozzarella.
• Bake 375*F for 30 minutes or until spaghetti is golden brown.
• Let stand for 5 minutes.

DEEP-DISH SPAGHETTI PIZZA

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.

PIZZA SPAGHETTI BAKE

Steps:

• Preheat oven to 350 degrees. Cook spaghetti 5- 7 minutes, before it reaches al dente stage.
• Mix with egg and milk.
• Pour into a greased 13 X 9 pan and bake for 11 minutes to set"pizza crust".
• Pour sauce and tomatoes over the spaghetti.
• Add cheese and toppings.
• Bake at 350 for 25- 30 minutes or until cheese is melted and just beginning to brown.

PIZZA SPAGHETTI CASSEROLE (OAMC)

Steps:

• Cook spaghetti with 1/2 teaspoons salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.
• Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. (If you are adding onions and or green peppers cook them along with the sausage) Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.
• Top spaghetti in baking dish with sausage; pour pasta sauce over sausage (add any additional veggies etc at this time as well.) Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
• Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.
• For OAMC: Freeze the unbaked casserole up to one month. Thaw overnight in the refrigerator; let stand 30 minutes at room temperature, and bake as directed.

EGGLESS SPAGHETTI CARBONARA - CALIFORNIA PIZZA KITCHEN

Steps:

• Bring a large pot of salted water to a rapid boil. Cook spaghetti 8 -9 minutes, or until al dente. (Pasta cooking time will need to coincide with the finishing of the sauce).
• In a large frying pan heat thebacon pieces over medium high heat until they start to sizzle. Add the peas and cream. Bring the sauce to a boil and reduce heat slightly. Boil gently for 8 minutes. Sprinkle in parmesan and stir continuosly to blend in and thicken the sauce.
• Drain pasta and immediatley toss with the sauce. Add black pepper to taste and garnish with fresh parsley.