If you love the taste of pizza or spaghetti, then my pizza spaghetti casserole recipe is a delicious marriage of the two. Though there is not an actual dough crust, cooked spaghetti in combination with the egg and milk mixture firm up nicely before pouring on the spaghetti sauce and piling on the mozzarella cheese. Something else I add is boosting up the nutritional value by incorporating fresh mushrooms for extra protein instead of just the cheese. In this post, I will show you how to make pizza spaghetti casserole with mushrooms and cheese that can be hot and bubbly and ready for your table in thirty minutes as well as sharing some tips and tricks to make it even better.
How to make this spaghetti casserole is not complicated if that is what you think. Of course, you need to cook up a pound of spaghetti, clean and slice fresh mushrooms and fry them up. Besides those simple tasks, you just have to grate the cheese before assembling and transferring to the oven for an easy dinner.
Feel free to be creative when you prepare this recipe. You can also add or replace mushrooms with slices of pepperoni or cooked bacon or leftover ham, chicken, vegetables or other cheeses. This can be a great way to get the family finishing leftovers without them even realizing that they are.
I always buy a big block piece of mozzarella cheese, slice it into sections and freeze part of it and store the rest in the refrigerator. It is cheaper and holds up longer than the grated mozzarella in my opinion.
Another tip that I have is extracting all the flavor that you may be leaving behind once you finish that jar of spaghetti sauce. Some people also do not bother rinsing out the spaghetti sauce jar once you finish it. However, I always do because there is a lot of flavor that can be used. When I don’t use it for this spaghetti, I save it for another recipe such as adding to homemade soup or a casserole.
I hope that you will want to try my pizza spaghetti casserole because it is something tasty, different and an oven meal even your kids will finish with gusto. Something else you may want to try your hand at is making my homemade pizza. Check those recipes out. You will be glad that you did once you taste them. Also, please feel free to share them.
Pizza Spaghetti Casserole
1 cup of milk
2 large eggs
1 lb. of thin spaghetti
24 oz. jar of spaghetti sauce
2 cups of grated mozzarella cheese
1 teaspoon of salt
1 package (8-oz.) of fresh, cleaned, sliced mushrooms
1/4 cup of water
1 teaspoon of basil
1/4 teaspoon of turmeric
1/4 teaspoon of black pepper
3 tablespoons of olive oil
Preheat your oven to 350-degrees.
Now cook the spaghetti and drain.
On another burner, you could fry the cleaned, sliced mushrooms in the olive oil until they cook up a bit.
Beat together the eggs, salt, milk, turmeric, basil, black pepper, and cooked mushroom in a mixing bowl first before add the drained spaghetti to mix through.
Spread this mixture in a well-greased pan about 13 x 9 x 2-inch pan that you add some of the spaghetti sauce to coat the bottom of the pan.
Next, pour in the egg and spaghetti mixture.
Top with the rest of the spaghetti sauce and clean out the jar with that one-fourth cup of water and mix over the top of the spaghetti in the pan.
Finish by adding the grated mozzarella cheese over the spaghetti sauce.
Cover the pan with aluminum foil.
Bake at 350-degrees for about 30 minutes.
Once you take this dish out of the oven, give it about a two or three minutes to set before cutting.
ENJOY!
If you love the taste of pizza or spaghetti, then my pizza spaghetti casserole recipe is a delicious marriage of the two. Though there is not an actual dough crust, cooked spaghetti in combination with the egg and milk mixture firm up nicely before pouring on the spaghetti sauce and piling on the mozzarella cheese.
Course:
Dinner, Entree, Lunch, Main Dish
Cuisine:
American, Italian
Keyword:
easy oven meal, mushroom cheese casserole, pizza spaghetti, pizza spaghetti casserole, pizza spaghetti casserole recipe, spaghetti casserole
:
-
1
cup
of milk -
2
large eggs -
1
lb.
of thin spaghetti -
24
oz.
jar of spaghetti sauce -
2
cups
of grated mozzarella cheese -
1
teaspoon
of salt -
1
package
8-oz. of fresh, cleaned, sliced mushrooms -
1/4
cup
of water -
1
teaspoon
of basil -
1/4
teaspoon
of turmeric -
1/4
teaspoon
of black pepper -
3
tablespoons
of olive oil
-
Preheat your oven to 350-degrees.
-
Now cook the spaghetti and drain.
-
On another burner, you could fry the cleaned, sliced mushrooms in the olive oil until they cook up a bit.
-
Beat together the eggs, salt, milk, turmeric, basil, black pepper, and cooked mushroom in a mixing bowl first before add the drained spaghetti to mix through.
-
Spread this mixture in a well-greased pan about 13 x 9 x 2-inch pan that you add some of the spaghetti sauce to coat the bottom of the pan.
-
Next, pour in the egg and spaghetti mixture.
-
Top with the rest of the spaghetti sauce and clean out the jar with that one-fourth cup of water and mix over the top of the spaghetti in the pan.
-
Finish by adding the grated mozzarella cheese over the spaghetti sauce.
-
Cover the pan with aluminum foil.
-
Bake at 350-degrees for about 30 minutes.
-
Once you take this dish out of the oven, give it about a two or three minutes to set before cutting.
-
ENJOY!