Spaghetti Pizza Pie

This family-approved meal features a delicious combination of pepperoni and cheese, cleverly enhanced with chopped spinach that seamlessly blends in, ensuring kids won't even notice. Quick and effortless to prepare, it delivers a delightful burst of cheesy, pizza-inspired flavors in every single bite.

Ingredients

• 1 pound uncooked spaghetti

• 4 cups of spaghetti sauce, with additional for serving.
  

• 2 large eggs

• 1/2 cup sour cream

• 1/2 cup Parmesan cheese, grated

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried basil

• 1 cup thick sliced pepperoni, chopped

• 1 cup spinach, cooked and drained

• 1 cup mozzarella cheese, shredded

• Ricotta cheese, optional

• Chopped parsley, optional

Steps to Make It

01.  Collect the necessary ingredients.

02.  Prepare the spaghetti following the instructions on the package. Once cooked, drain it and let it cool for 20 minutes. Heat the oven to 425°F before starting.

03.  Mix the cooked noodles thoroughly with the pasta sauce until they're fully coated.

04.  Beat the eggs, sour cream, Parmesan cheese, basil, salt, and pepper until evenly mixed.

05.  Coat the pasta evenly with the egg mixture. Next, incorporate the spinach, pepperoni, and mozzarella cheese, ensuring an even distribution throughout the pasta.

06.  Prepare a springform pan by greasing it and wrapping aluminum foil around its bottom and sides to prevent any leaks. Pour the spaghetti mixture into the prepared springform pan, then smooth the top to create an even surface.

07.  Set the springform pan on a baking sheet, then bake the spaghetti pie in the oven for roughly 35 minutes or until the edges turn crispy and the casserole bubbles enticingly.

08.  Take it out of the oven and sprinkle 1/3 cup of Parmesan cheese on top. Broil for 2 to 5 minutes until the top crisps up.

09.  Take it out of the oven and sprinkle extra Parmesan cheese and parsley on top. Let it rest for 10 minutes before unlatching and removing the springform.

10.  Unclasp the springform, slice the pie, and serve it with ricotta cheese and extra spaghetti sauce if desired!

Tips

• Prepare the spaghetti pie a day in advance without baking it. Fully wrap it in plastic wrap and refrigerate it overnight or for a few hours.
• Similarly, for freezing, wrap the unbaked pie entirely and store it in the freezer for up to one month. When ready to bake, take it out from the freezer the night before and let it thaw in the refrigerator overnight.

Recipe Variations

• Experiment with various fillings: incorporate ricotta cheese for added creaminess or swap out the pepperoni for cooked Italian sausage.
• For a homemade touch, consider crafting your spaghetti sauce instead of relying on store-bought options; aim for a robust flavor profile, perhaps emphasizing garlic.
• Opting for Spaghetti Rigati (spaghetti with ridges) instead of the usual spaghetti works wonders in this recipe, as its ridges excellently hold onto the sauce.
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