Pizza Spaghetti Casserole Oamc
Looking for the ultimate comfort food mash-up? This Pizza Spaghetti Casserole is a hearty, crowd-pleasing dish that combines the savory flavors of a classic pizza with the rich, saucy goodness of spaghetti, all baked to perfection in a gooey, cheesy casserole. Featuring layers of tender spaghetti, zesty marinara, seasoned ground beef, melted mozzarella, and crispy pepperoni, this recipe is as indulgent as it gets. Perfect for busy weeknights or once-a-month cooking (OAMC), this freezer-friendly meal is a lifesaver when you need a quick, satisfying dinner on the table. Whether you serve it fresh out of the oven or save it for later, this casserole will have the whole family coming back for seconds!
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Recipe Information
Ingredients
- 16 ounces spaghetti
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 24 ounces marinara sauce
- 6 ounces pepperoni slices
- 2 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 1 spray cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti in salted boiling water according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat.
Stir the marinara sauce, Italian seasoning, and red pepper flakes (if using) into the beef mixture. Simmer for 5 minutes to combine the flavors.
Lightly coat a 9x13-inch casserole dish with cooking spray.
Spread half of the cooked spaghetti evenly in the casserole dish. Top with half of the meat sauce mixture, then sprinkle with half of the mozzarella and parmesan cheeses.
Layer the remaining spaghetti, meat sauce, and cheeses on top, finishing with a layer of mozzarella cheese.
Arrange the pepperoni slices evenly over the top of the casserole.
Cover the casserole with aluminum foil and bake for 25 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5–10 minutes before serving.
Optionally, divide the casserole into portions, wrap in freezer-safe containers, and freeze for up to 3 months for an OAMC (Once A Month Cooking) meal.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 217 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
