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Pizza Spaghetti Style

User Rating 5 Star Rating (5 Reviews)


This is another old family favorite. I don't remember where it came from, but I love it! Take a look at Pizza Spaghetti Style, Step by Step before you begin.

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 20 minutes

Yield: 10-12 servings


  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 8 oz. pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
  • 26 oz. jar pasta sauce
  • 8 ounce can tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 1 lb. spaghetti pasta, broken into 2" pieces
  • 3/4 cup whole milk
  • 2 eggs, beaten
  • 1 (5 ounce) package sliced pepperoni
  • 1-1/2 cups shredded Cheddar cheese
  • 2 cups shredded Monterey Jack cheese


Preheat oven to 350 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef. Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.

Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.

To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.

To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.

If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve.

User Reviews

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 5 out of 5
Good, but needs more sauce!, Guest MonkeyfishMom

I made this for my family last night and it was a hit! I used 2 green peppers and no mushrooms (3 peppers would have been overkill, seriously) and only about 2.5 cups of cheese, plus I left out the pepperoni since only half of my family likes it. Overall, everyone loved it. It was simple to make, will feed us for at least 2 nights, and will be quick and easy to reheat on the 2nd night. My only tweak for next time is I will make more sauce (maybe another half pound of beef and half a jar of spaghetti sauce?) because as written its not saucy enough. I know it's a casserole and isn't meant to be as ""wet"" as a normal plate of spaghetti, but the noodles far outweighed the sauce as written. Definite keeper!

26 out of 27 people found this helpful.

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