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Monday, March 23, 2015
Pizza Baked Spaghetti (Updated)
I'm back with another update of an old, well-used recipe, one more on the list of recipes I "stole" from work way back in high school. Last time I posted this recipe I was unable to include photographs and since it's been quite awhile (over two years) since I first posted the recipe I thought it could use an update.
Probably one of Fazoli's most popular dishes is the baked spaghetti. It's a simple spaghetti marinara topped with mozzarella and then run through the conveyor oven until the cheese is melted and bubbly. Every so often they would have a special item on the menu, pizza baked spaghetti, which had added sausage crumbles and pepperoni.
I never ate the pizza baked spaghetti when I worked there, but I did borrow the idea when I moved out on my own and started making it in a large batches as a family meal using Yaya's spaghetti sauce which already contains sausage. One of the cool things about this recipe is that it's so easy to make it your own. You can add whatever pizza toppings you like on your pizza. I have made this with green peppers, mushrooms, and black olives, my favorite pizza toppings, but most of the time I stick with Aaron's favorite, plain pepperoni.
This spaghetti is a crowd pleaser. It's loaded with bubbly, brown cheese and delicious homemade sauce and of course, crispy pepperoni. It's the perfect alternative to your regular spaghetti night.
Pizza Baked Spaghetti
Source: Adapted from Fazoli's recipe
1 recipe Yaya's spaghetti sauce (or 1 jar of your favorite sauce)
16 oz spaghetti
2-3 cups mozzarella cheese, shredded
1 Tbsp Parmesan cheese, grated
30-40 slices pepperoni
other pizza toppings (optional)
Preheat the oven to 400 degrees and spray a 9x13 baking dish (I made 1/2 the recipe so mine is in an 8x8 dish this time) with vegetable oil spray. Cook your sauce according to the recipe and the spaghetti according to the package directions.
Drain the pasta and transfer it in an even layer to the bottom of the baking dish.
Spoon the sauce evenly over the spaghetti. You may not use all of your sauce, especially if you're using the homemade sauce. The recipe seems to make slightly more than needed for 1 lb of spaghetti.
Sprinkle about 1 1/2-2 cups of the mozzarella over the sauce.
Add your toppings in an even layer. We just had pepperoni this time. Add the remaining mozzarella to partially cover the toppings and sprinkle with the Parmesan.
Bake at 400 degrees for about 20 minutes, until the cheese is browned to your liking.
Serve warm with salad and garlic bread if desired.