Spaghetti Pizza
A scrumptious mashup of two family favourites! It's a saucy spaghetti pie, made with our classic Marinara Sauce and topped with melty cheese and pepperoni like your favourite 'za, all baked to bubbly, golden-brown perfection.
Ingredients
- 1⁄2 lb (225 g) uncooked spaghetti noodles
- 2 eggs
- 2 cups shredded mozzarella cheese, divided
- 1⁄4 cup milk, your choice
- 1 pkg Pizza Dip Hot Dip Mix
- 1 cup Marinara Sauce
- 1 can (28 oz/796 ml) diced tomatoes
- 1 can (28 oz/796 ml) crushed tomatoes
- 3 tbsp Marinara Sauce Mix
- 12 pepperoni slices
Preparation
- Preheat oven to 375° F. Break spaghetti noodles into thirds.
- In a large pot, cook pasta according to package directions. Drain and rinse under cold water.
- While pasta is cooking, in a very large bowl, combine eggs, 1⁄2 cup mozzarella, milk, and hot dip mix.
- Add cooked spaghetti to bowl; mix until well combined. Spread spaghetti mixture into Round Steamer. Use a spatula or a large spoon to pat firmly into pan.
- Spread marinara sauce over noodles. Top with remaining 1 1⁄2 cups mozzarella, and then pepperoni slices.
- Bake 25 min or until cheese is melted and golden-brown. Let stand 5 min before slicing into wedges and serving.
Nutritional Information
Per serving: Calories 350, Fat 14 g (Saturated 7 g, 0 0 g), Cholesterol 100 mg, Sodium 480 mg, Carbohydrate 38 g (Fiber 3 g, Sugars 5 g), Protein 19 g.
Tips
Swap pepperoni slices with cooked Italian sausage or your favourite vegetarian ground round.
To slice into wedges without damaging the silicone steamer, use a butter knife or silicone tool, like the Flipper or Sauté Spoon.
Tips
Swap pepperoni slices with cooked Italian sausage or your favourite vegetarian ground round.
To slice into wedges without damaging the silicone steamer, use a butter knife or silicone tool, like the Flipper or Sauté Spoon.
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and 1 tbsp Epicure Dressing.