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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

Pizza Spaghetti Style

This hearty main dish casserole is the perfect solution to feeding a crowd. It's rich and flavorful with pepperoni and ground beef.

  • Serves 12
  • Easy

About This Recipe

This fabulous and huge casserole recipe for Pizza Spaghetti Style has been in my repertoire for decades. My mom found the original recipe; I don’t know where. It may have been on a pepperoni package, or perhaps a pasta package. At any rate, this dish has been a favorite for decades 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 and adds more texture to the dish.

So make Pizza Spaghetti Stylle 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 because this is perfect comfort food.

Tips for the best Pizza Spaghetti Style:

  • Don’t overcook the spaghetti. It should be a little less than al dente. In other words, taste it. There should be a fine white line in the center and it should not be quite done. It will finish cooking in the casserole.
  • There are a lot of steps to this recipe but it’s worth it. Just think of how wonderful it’s going to taste!

Why this recipe works:

  • This casserole works because there is a lot of sauce that coats the pasta, with lots of great ingredients such as veggies and beef.
  • The pasta is first tossed with a cream cheese and milk mixture so it doesn’t absorb too much of the sauce and stays nice and al dente. The sauce also adds structure to the recipe.
  • Lots of cheese on tops keeps the casserole moist and adds great flavor.
  • Pepperoni is the perfect finishing touch, to add a bit of salty spice.

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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, make the white sauce.


For the white sauce, 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.


Put the casserole on a cookie sheet to guard against spillovers and put it in the oven. 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 is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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