My good friend, C, was a great cook and baker long before I ever started to love it. She was pumping out delicious eats while I was screwing up Stove Top dressing. I love trying her recipes and this one was no exception. It's so smart. It combines two of just about everybody's favorite foods - pizza and spaghetti. Everyone here loved it and I loved making it. It was easy, fast, and inexpensive. Perfect.
Spaghetti Pizza
by CLove
Ingredients:
2 sprays olive oil cooking spray
12 oz uncooked whole-wheat spaghetti
2 large egg whites
1 large egg
2/3 cup fat-free skim milk
3/4 tsp garlic powder
1/2 tsp table salt
1 1/2 tsp dried oregano
1/4 cup basil, fresh, chopped, plus extra for garnish if desired
9 oz shredded part-skim mozzarella cheese, divided
32 oz bottled spaghetti sauce or pizza sauce
2 oz pepperoni, finely julienned (about1/2 cup) (I used turkey pepperoni)
Preheat oven to 400؛F. Coat a 9- X 13-inch glass baking dish with cooking spray; set aside. Break spaghetti into 2-inch pieces and cook, al dente, according to directions; drain and cool.
Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano, basil and 1/3 of mozzarella; add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes; remove from oven. Reduce oven temperature to 350؛F. Spread spaghetti sauce over pasta; sprinkle with remaining cheese. Scatter pepperoni evenly over cheese layer. Return to oven and bake until heated through and cheese is bubbly, about 30 minutes. Let stand for 5 minutes, garnish with basil and then cut into 10 servings.
Ingredients:
2 sprays olive oil cooking spray
12 oz uncooked whole-wheat spaghetti
2 large egg whites
1 large egg
2/3 cup fat-free skim milk
3/4 tsp garlic powder
1/2 tsp table salt
1 1/2 tsp dried oregano
1/4 cup basil, fresh, chopped, plus extra for garnish if desired
9 oz shredded part-skim mozzarella cheese, divided
32 oz bottled spaghetti sauce or pizza sauce
2 oz pepperoni, finely julienned (about1/2 cup) (I used turkey pepperoni)
Preheat oven to 400؛F. Coat a 9- X 13-inch glass baking dish with cooking spray; set aside. Break spaghetti into 2-inch pieces and cook, al dente, according to directions; drain and cool.
Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano, basil and 1/3 of mozzarella; add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes; remove from oven. Reduce oven temperature to 350؛F. Spread spaghetti sauce over pasta; sprinkle with remaining cheese. Scatter pepperoni evenly over cheese layer. Return to oven and bake until heated through and cheese is bubbly, about 30 minutes. Let stand for 5 minutes, garnish with basil and then cut into 10 servings.
My Notes: I like Barilla Plus pasta...just lettin' you know. I made the spaghetti layer ahead of time (I'd actually even boiled the noodles the night before) and pulled it out when it was time to throw it in the oven. I had fresh basil from this summer that I'd thrown in the freezer. It worked great to pull that out, give it a chop while it was frozen and into the dish it went. I think pizza sauce is pretty key here. I used one jar of spaghetti sauce (24 oz or so), and I had about 1/3 of a squeeze bottle of pizza sauce and put them both on. J said he would have liked more pepperoni in the dish, so next time I may add some to the noodle layer or simply add more on top. And finally, I baked the dish covered. After the first 15 minutes of baking it uncovered, I noticed the noodles were getting pretty crispy so I covered it with foil for the rest of the baking time and was happy with the result.
2 comments:
Yum. I bet my boys would like it!
I'm so glad you liked it!
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