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Pizza Spaghetti Style

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Ingredients

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

  • 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.

Steps

1
Done

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.

2
Done

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.

3
Done

Cook the pasta in the boiling water until just al dente, about 8 minutes. Meanwhile, make the white sauce.

4
Done

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.

5
Done

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

6
Done

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

7
Done

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.

lindaBest

lindaBest

Linda is a bestselling cookbook author and home economist who has written 50 books (49 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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