|Super cheesy spaghetti pie made easy using your favorite commercial pasta sauce, cheeses and your favorite pizza toppings! I think your kids will love it.|
Pizza Spaghetti PieThis Pizza Spaghetti Pie recipe was inspired by the Pizza Macaroni and Cheese in the February/March 2011 edition of Taste of the South magazine. Recently we were chatting about all the different ways that folks make fried spaghetti over on the Facebook page, so it seemed fitting to give this recipe a try!
The original recipe called for pasta sauce, but I had some Homemade Pizza Sauce in the freezer and thought it would be a good substitution. If you use a commercial pizza or pasta sauce, your dish will probably appear darker in color than this one pictured. They also used a 10-inch springform pan, which probably makes for prettier slices, but I just used a deep dish pie plate. The presentation isn't as pretty as it would be with a springform pan, but truthfully that didn't matter as much to me as the taste, so the pie pan worked just fine for me.
The original recipe also used raw onion, mushrooms and black olives for toppings which I would love, but The Cajun would just pick off. I also used raw onion (but next time I will saute it first), and I changed my toppings to cooked, chopped bacon and chopped pepperoni, but you could certainly vary the toppings for whatever your family likes best. Their recipe used an Italian cheese blend with Parmesan, but I used cheese that I had on hand - Mozzarella, Asiago, and Parmesan.
This really is a delicious spaghetti pie and leftovers, which as you see below, slice much prettier even though I used a regular deep dish pie plate instead of the spring form pan. The leftovers warmed nicely in the microwave, and taste-wise, it was even better the next day, so it'd be great for taking to work for lunch too.
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Recipe: Pizza Spaghetti Pie©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 55 min | Yield: About 8 servings
Toppings: Cooked sausage or ground beef, chopped pepperoni, cooked and crumbled bacon, mushrooms, green pepper, black olives, etc.
- 1 pound of spaghetti or linguine pasta, broken in half or thirds, cooked and drained
- 6 tablespoons of butter
- 1/2 cup of all purpose flour
- 1 cup of whole milk
- 2 cups of pizza or pasta sauce
- 3 cups of shredded Mozzarella cheese
- 1/4 cup of shredded Asiago cheese
- 1/4 cup of shredded Parmesan cheese
- 1/2 cup of chopped onion, raw or sauteed
Cook the pasta al dente, according to package directions; drain and set aside. Preheat oven to 350 degrees F. Butter or spray a 10-inch springform pan or a 9-inch deep dish pie plate with non-stick spray; set aside.
In a large pan or pot, melt the 6 tablespoons of butter over medium heat and stir in the flour. Cook, stirring constantly about 3 minutes. Reduce heat slightly and slowly stir in the milk and stir until fully incorporated. Add the pasta sauce and cheeses of your choice and stir until the cheese is fully incorporated. Stir in the pasta until blended in and turn out into the prepared pan. Cover loosely with aluminum foil and bake at 350 degrees F for about 40 minutes.
If using raw onion, uncover, add the onion and return to the oven for 5 minutes, then add the other toppings and bake, uncovered, another 5 minutes. If you're using sauteed onion, simply add it with the remaining toppings and return to oven, uncovered, for about 5 minutes.
Note: The original recipe used a 10-inch springform pan, which would make for a prettier presentation, easier removal & nicer wedges. I used a regular 9-inch, deep dish pie plate.
Variations: Substitute toppings and cheeses as desired. The original recipe used onions, mushrooms and black olives, and 16 ounces of Italian blend shredded cheese with 5 ounces of Parmesan. I used chopped cooked bacon, chopped pepperoni and raw onion on mine, though I would have preferred sauteing the onion first, so I'll do that next time. I also used a homemade pizza sauce, so if you use a commercial pasta or pizza sauce, the appearance may be darker than my pictures.
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©Deep South Dish
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