Spaghetti Pizza Casserole With Mozzarella Crust and Pepperoni

Choose whole-milk shredded mozzarella for the richest cheese flavor and dependable melt across this Spaghetti Pizza Casserole. Cooked spaghetti forms an egg-bound crust beneath spaghetti sauce, more mozzarella, and sliced pepperoni, yielding sliceable pasta with a familiar pizza-style top.

The crust begins with one pound of cooked spaghetti folded with eggs, milk, one cup of mozzarella, garlic powder, and salt. That mixture is pressed into a greased jelly roll pan before its first bake. For the topping, 32 ounces of spaghetti sauce may be seasoned with optional oregano, then finished with three cups of mozzarella and five ounces of sliced pepperoni. The thin, wide pan supports a flatter crust that is easier to cut.

After 15 minutes, the spaghetti base should be firm enough to hold an even layer of sauce without the toppings running over the edges. The final bake is done when the cheese has melted and the casserole is warmed through. Overloading the center or leaving a wide bare border can make portions less even, so push sauce and toppings close to the spaghetti edge.

Let the casserole stand five minutes before cutting for cleaner pieces. Serve it warm or at room temperature, as noted in the source. Once cooled, it can be covered tightly and kept as a whole casserole or individual portions; the source also says cooled portions can be frozen in airtight containers or bags.