Diane Prather: Spaghetti Pizza: Add toppings to your taste
Because of the rain, we didn’t barbecue as much as we usually do this past Memorial Day weekend. So I took the time to make a recipe from my “to try” file. It’s from a clipping without a source.
“Spaghetti Pizza” has all of the ingredients of pizza, but it has a spaghetti “crust” instead. It’s an interesting recipe because you can choose most of the ingredients.
First of all, the ingredients for “Spaghetti Pizza” as given in the recipe: 1 (12-ounce) package of spaghetti, 1 jar pizza sauce, 1/4 pound meat (ground beef, sausage, or pepperoni), 1 pound Mozzarella cheese and other toppings of your choice.
Preheat the oven to 375 degrees. You’ll need a deep 10-inch pie plate or a casserole dish that’s about 10 inches. The dish I chose was about 10 x 8 inches.
Lightly grease the dish, and set aside.
Cook the spaghetti as directed on the package until it’s almost done. I broke up the spaghetti before putting it in the boiling water. I chose a thin spaghetti so it was done in about 4 to 5 minutes.
While the spaghetti cooks, brown the meat (if you’re using ground beef or sausage). Drain off the grease.
When the spaghetti is done, drain it, too. Add about 1 tablespoon of butter to the drained spaghetti and lightly toss it. (I think this may prevent clumping.)
Put the spaghetti in the bottom of the greased casserole or pie plate. Top with the pizza sauce. Next, add the meat, followed by other toppings of your choice (as you would do with a pizza). Last, sprinkle the cheese on very top.
Bake for about 15 to 20 minutes, until the cheese is browned and bubbly. Let cool and serve.
Serve with a lettuce salad. The casserole was the right size for my husband and me, but the recipe probably needs to be doubled for a family.
Now, this is what I used for the casserole. I had a 14-ounce jar of pizza sauce on hand, so I used that. I browned sausage and ground beef and used just under half a pound of each (instead of 1/4 pound) because we like meat. I chose canned mushrooms (drained) and sliced black olives (drained) as other toppings and used about 1/2 pound of cheese (instead of 1 pound) because my husband particularly doesn’t like cheese.
You can choose ingredients and the amounts you like.
The spaghetti on the bottom of the casserole didn’t have much sauce on it, so the next time I make the recipe, I may put a little sauce on the bottom of the dish before adding the spaghetti. Or I may just mix all of the topping ingredients up with the spaghetti and put the whole thing in the casserole and put cheese on top before baking.
Send your recipes to me at P.O. Box 415, Craig, CO 81626, or call me at 824-8809.
Copyright Diane Prather, 2009.
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