Baked Spaghetti Pizza Pie
This recipe for Baked Spaghetti Pizza Pie is an adaptation I made from other baked spaghetti recipes. Most recipes I found called for mixing the noodles and leftover spaghetti together. I decided to make something a little different. I made this recipe up so you can try variations and let me know how it turns out!
This recipe for Baked Spaghetti Pizza Pie is an adaptation I made from other baked spaghetti recipes. Most recipes I found called for mixing the noodles and leftover spaghetti together. I decided to make something a little different. I made this recipe up so you can try variations and let me know how it turns out!
- 2 eggs
- 1/2 cup milk
- leftover spaghetti noodles enough to cover the bottom of your pan, if you don't have enough boil more
- leftover spaghetti sauce
- toppings of your choice such as: pepperoni, sausage, hamburger, peppers, onions, tomatoes, mushrooms, pineapple, ham
- shredded mozzarella cheese
- garlic and italian seasonings to taste
- Carbohydrate 2.1001750011463 g
- Cholesterol 109.340000002536 mg
- Fat 6.46520000082422 g
- Fiber 0 g
- Protein 8.76755000081661 g
- Saturated Fat 3.33993500047297 g
- Serving Size 1 1 Serving (73g)
- Sodium 171.242500010144 mg
- Sugar 2.1001750011463 g
- Trans Fat 0.651120000095862 g
- Calories 102 calories
Step-by-step
- Preheat oven to 350 degrees F. Boil spaghetti noodles until tender, drain, and put in greased pan (noodles should cover the bottom of the pan to form the crust). Baked Spaghetti Pizza Pie
- Mix milk and eggs together, pour liquid mixture over noodles until all noodles are covered. Bake in the oven for 10 minutes to set the "crust".
- Once that is done, take it out of the oven and add the toppings. Put the sauce down first (the sauce should cover the noodles), then the meat, vegetables and top with as much cheese as you like. Baked Spaghetti Pizza Pie
- Continue to bake this for 25-30 minutes until cheese is browned on top. Let sit for 5-10 minutes to cool and then cut in triangles like pizza. Serve with dinner salad, vegetable, and crusty bread.
Many cooks make the mistake of dumping jarred sauce directly onto loose pasta without binding the strands together first. Without a binder, the noodles slide apart when sliced and the dish loses its structural integrity. Utilizing an egg and milk mixture transforms ordinary pasta into a firm, sliceable base that holds its shape on a plate. Whisk two eggs with one-half cup of milk thoroughly before pouring the liquid over the drained noodles. Baking this starch-and-protein foundation at 350 degrees Fahrenheit for precisely ten minutes sets the crust before any toppings weigh it down.
Adapting for Dietary Restrictions
Dairy sensitivities require simple pantry swaps to keep the casserole cohesive. Substitute standard cow milk with an unsweetened plant-based alternative such as almond milk, provided it lacks added sugars that burn during the initial bake. Vegan cheese shreds melt effectively over the sauce layer, though fat content dictates melting performance. Gluten-free spaghetti works well for the crust, but boiling times must be monitored closely to prevent mushy starches. Rinse gluten-free noodles in cold water immediately after draining to stop residual cooking and preserve structural firmness.
Scaling Portions Up or Down
Adjusting quantities for different household sizes requires careful pan selection. A standard nine-inch pie plate accommodates a single batch yielding four portions easily. Doubling the ingredients means moving to a nine-by-thirteen-inch baking dish to maintain an even crust thickness. Spreading the noodles too thickly in a small pan prevents the egg mixture from setting properly throughout the center. Allow the finished pie to rest for ten minutes before slicing so the starches firm up completely.
