Print

Pioneer Woman Spaghetti Pizza Pie

Pioneer Woman Spaghetti Pizza Pie - recipe card
Print Recipe

A playful mashup of spaghetti and pepperoni pizza baked into a sliceable pie. Al dente spaghetti is tossed with a rich tomato-meat sauce, eggs, and Parmesan, then baked until golden and topped with bubbling mozzarella and pepperoni.

Ingredients

Scale
  • 8 oz (226g) spaghetti
  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 lb (225g) ground beef (85% lean)
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 (15 oz / 425g) can tomato sauce
  • 1 tbsp tomato paste
  • 2 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese (about 2 oz / 56g)
  • 1 1/2 cups shredded mozzarella cheese (about 6 oz / 170g)
  • 24 slices turkey pepperoni (about 2 oz / 56g)
  • 1 tbsp chopped fresh parsley (for garnish)
  • Non-stick cooking spray

Instructions

  1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to package directions until al dente, usually about 8-10 minutes; drain well and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 3-4 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant but not browned.
  3. Add the ground beef to the skillet. Cook over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess fat, then season with 1/2 tsp of the kosher salt, 1/4 tsp of the black pepper, oregano, and basil.
  4. Stir in the tomato sauce and tomato paste. Bring the sauce to a simmer, then reduce the heat to low and let it gently simmer for 5 minutes to meld the flavors. Remove from heat and set aside.
  5. In a large mixing bowl, whisk the beaten eggs with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the drained spaghetti and the Parmesan cheese, and toss until the spaghetti is well-coated with the egg mixture.
  6. Spray a 9-inch pie dish (approximately 2 inches deep) with non-stick cooking spray. Transfer the spaghetti mixture into the dish and press it evenly into the bottom and up the sides to form a crust-like shell.
  7. Pour the prepared meat sauce over the spaghetti crust and spread it evenly with a spatula. Sprinkle the shredded mozzarella over the sauce, then arrange the turkey pepperoni slices on top in a single layer, overlapping slightly.
  8. Bake the spaghetti pie on the middle rack of the preheated oven for 25-30 minutes, until the cheese is fully melted and bubbly and the edges of the spaghetti crust are golden brown and set. The pie should be firm to the touch.
  9. Remove the pie from the oven and let it rest on a wire rack for 10 minutes. This resting period allows the pie to set, making it easier to slice into clean wedges.
  10. Garnish with chopped fresh parsley, slice into 4 wedges, and serve warm. For leftovers, store in an airtight container in the refrigerator.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Wrap the fully baked and cooled pie tightly in plastic wrap and aluminum foil; freeze for up to 2 months. To reheat, thaw overnight in the fridge, then reheat individual slices in a 350°F (175°C) oven for 10-12 minutes or microwave on high for 1-2 minutes until heated through. If reheating a whole pie, cover with foil and bake at 350°F (175°C) for 20-25 minutes.

Nutrition

Keywords: spaghetti pizza pie, spaghetti pie, pizza spaghetti casserole, Italian-American casserole, baked spaghetti, pepperoni pizza bake, family dinner, weeknight dinner, kid-friendly dinner, leftover spaghetti recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-spaghetti-pizza-pie/