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Tuesday, August 25, 2009

Spaghetti Pizza... the best of BOTH worlds!

I cut this in half for the three of us and still had leftovers! It was so good!

1 lb. spaghetti noodles
1 jar pasta sauce
Pizza toppings (I only used pepperoni but am going supreme next time)
Mozzarella cheese
1 egg

1. Preheat oven to 325°.
2. Cook pasta, drain and add egg (beaten) to pasta; mix well.
3. Spray 10x13 inch pan with nonstick spray.
4. Put a small layer of sauce on bottom of pan. Layer with spaghetti, sauce, toppings, and cheese. Repeat layers. (I sprinkled with Parmesan cheese before putting it into the oven.)
5. Bake for 20-30 minutes.
6. Cut like lasagna.

9 comments:

  1. LlamaAugust 25, 2009 at 8:26 PM

    I was a little nervous when I first saw the recipe title...but by the time i finished reading it sounded better and better:) Will def. try!

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  2. KristenAugust 25, 2009 at 10:55 PM

    I've tried this before, slightly different though. It was definitely delicious!

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  3. LisaMarch 16, 2011 at 10:09 AM

    This does sound like the best of both worlds! Interesting recipe!

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  4. JenniferMarch 16, 2011 at 9:26 PM

    Spaghetti and pizza, two of my favorites! Put them together, it's got to be good! Can't wait to try it! Thanks for sharing at Sew Much Ado!
    jen
    Scissors & Spatulas

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  5. Lyuba @ Will Cook For SmilesMarch 18, 2011 at 11:56 AM

    It it the best of both worlds!!! Thanks for sharing!
    http://willcookforsmiles.blogspot.com/

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  6. MelissaMarch 20, 2011 at 4:22 PM

    That sounds yummy. Thanks for your support over at Tuesday Tell All.

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  7. TanyiaMarch 21, 2011 at 10:40 AM

    this sounds really yummy, ty for sharing the recipe!

    I found you from Sumo's blog, Id love to have you stop by and check out my project! http://xsurvivingmotherhoodx.blogspot.com/2011/03/i-made-it-kindle-kozy.html

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  8. Nancy @ Wrapped In LoveMarch 21, 2011 at 9:49 PM

    I will have to give this recipe a try!

    Love your purse tutorial also!

    Nancy

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  9. abeachcottageMarch 22, 2011 at 6:28 AM

    Wow and yum! The best of both worlds indeed. Thanks for sharing the recipe.

    ReplyDelete

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