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Pizza Spaghetti Style

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1-1/4 pounds ground beef
1 onion, chopped
5 cloves garlic, minced
1 (8 ounce) package button mushrooms, sliced
1 red bell pepper, chopped
1 (26 ounce) jar pasta sauce
1 (15 ounce) can tomato sauce
1 teaspoon dried Italian seasoning
1 (16 ounce) package spaghetti pasta
1/2 cup whole milk
1 (8 ounce) package cream cheese, cut into cubes
1/2 cup grated Parmesan cheese
2 eggs
4 cups grated Cojack cheese
32 pieces sliced pepperoni

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Pizza Spaghetti Style

  • Serves 12
  • Easy

About This Recipe

This fabulous and huge casserole has been in my repertoire for decades. My mom found the original recipes; I don’t know where. It may have been on a pepperoni package, or perhaps a pasta package. At any rate, it has been a favorite for good reason.

I have changed the original recipe many times, and I have loved each iteration. I think, however, that this one is the best. Because of cream cheese, of course.

The original recipe combined milk and eggs with the pasta, to make kind of a Spaghetti Carbonara base. I added the cream cheese here. It completely changes the recipe, adding richness and a fabulous depth of flavor.

So make this recipe on a cold fall night, when rain is snicking against the windows. Light a fire in the fireplace and settle in. You’re about to become very comfortable and warm.



Preheat the oven to 350°F. Spray a 13" x 9" pan with nonstick cooking spray and set aside. Bring a large pot of water to a boil.


Brown the ground beef with the onion and garlic in a large skillet. Add mushrooms and bell peppers and simmer for 6 minutes. Drain and add the pasta sauce, tomato sauce, and Italian seasoning. Let simmer.


Cook the pasta in the boiling water until just al dente, about 8 minutes.


Meanwhile, combine the milk and cream cheese in a large microwave safe bowl. Microwave on high for 2 minutes, then stir until combined and smooth. Beat in the eggs and the Parm.


Drain the pasta and add to the cream cheese mixture and toss with tongs until coated. Put into the prepared 13" x 9" pan.


Top the pasta with the ground beef sauce. Sprinkle with the Cojack cheese. Top with the pepperoni slices.


Bake for 35-45 minutes until the casserole is bubbling and the cheese starts to brown. Let stand for 5 minutes, then cut into squares to serve.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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