| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 large eggs
- 1/2 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 2 1/4 cups pizza sauce
- Kosher salt and freshly ground black pepper
- 1 1/2 cups grated mozzarella
- 8 ounces spaghetti, cooked and cooled
- 1 tablespoon olive oil
- 1 cup cooked, crumbled sausage
- 5 thinly sliced green bell pepper rings
- 1/4 cup sliced red onions
- 1/4 cup sliced black olives
- Basil leaves or arugula, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
- Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
- Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
- Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
- Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 626 |
| Total Fat | 27 g |
| Saturated Fat | 12 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 34 g |
| Cholesterol | 236 mg |
| Sodium | 1101 mg |
| Serving Size | 1 of 4 servings |
| Calories | 626 |
| Total Fat | 27 g |
| Saturated Fat | 12 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 34 g |
| Cholesterol | 236 mg |
| Sodium | 1101 mg |
Reviews
Would not make again
I made this for dinner tonight. It was a huge hit. Prepared as written, but would chop the onions and peppers for easier serving. Other than that, it was delicious.
Everyone loves this spaghetti pizza pie young and old alike! Only changes made here were Italian seasoning in place of oregano & spaghetti sauce in place of pizza sauce. Also chopped the green pepper to make it easier to cut and eat. Thanks Ree!
What a fun way to use leftover pasta! I used farfalle pasta from last nights meal. Topped mine with turkey sausage, sun-dried tomatoes, mushrooms and onions. Turned out great! Will definitely make this again.