This is one of those quick weekday meals that takes a couple of standbys and shakes them up a bit. The talk around our dinner table was all about what this meal should be called. LaPizza? Pasagna? It’s a little like spaghetti, a little like lasagna, and a little like pizza. And it was nice to have some leftover in the fridge the next day for lunch. Spagheftovers, anyone?
Recipe: Spaghetti Pizza
(adapted from Allrecipes)
3/4 of a box of spaghetti, broken into 2″ pieces
1/4 c. milk
2 c. shredded mozzarella cheese or “pizza blend” cheese, divided
1-26.5 oz. can spaghetti sauce
1/2 tsp. kosher salt
1/4 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. dried basil
pizza toppings, such as pepperoni, sausage, etc.
Bring a large pot of salted water to a boil and preheat oven to 425 degrees. Spray a 9×13″ lasagna pan with cooking spray and set aside.
Cook spaghetti pieces according to package directions for al dente; drain and return to pot. Set aside. Beat an egg in a medium bowl. Add milk and 1/2 c. mozzarella cheese. Stir in salt and garlic powder. Pour mixture over cooked spaghetti and mix well. Transfer to baking dish and spread evenly over bottom. Bake for 15 minutes.
Remove dish from oven and lower temperature to 350 degrees. Spread sauce over spaghetti. Sprinkle with oregano and basil. Top with remaining mozzarella cheese and pizza toppings. Return to oven and bake for 25-30 minutes, or until edges are bubbling. Let stand 5 minutes before cutting.