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Spaghetti Pizza Casserole Recipe

Spaghetti Pizza Casserole Recipe photo by Taste of Home

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"I first tried this great-tasting dish at an office Christmas party. It quickly became everyone’s favorite. It makes a wonderful alternative to ordinary spaghetti." —Kim Neer, Kalamazoo, Michigan

This recipe is:

Healthy

Diabetic Friendly

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Spaghetti Pizza Casserole Recipe

Prep: 25 min. Bake: 25 min.

Yield: 9 Servings

25 25 50

Ingredients

1 package (7 ounces) spaghetti
1/2 cup egg substitute
1/4 cup grated Parmesan cheese
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound sliced fresh mushrooms
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

Cook spaghetti according to package directions. Drain and rinse with cold water. In a large bowl, toss spaghetti with egg substitute and Parmesan cheese. Spread evenly into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; set aside.
In a large nonstick skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and seasonings; heat through.
Spoon over spaghetti. Top with mushrooms and mozzarella cheese. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Let stand for 5 minutes before serving. Yield: 9 servings.

Nutritional Facts 1 piece equals 274 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 685 mg sodium, 29 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Spaghetti Pizza Casserole in Light & Tasty April/May 2007, p15

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Reviews for Spaghetti Pizza Casserole

Spaghetti Pizza Casserole

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(11-16) of 16 reviews

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Reviewed on Apr. 03, 2009 by familybaker

I've been making a recipe just like this for YEARS. I also use the whole egg, whole wheat spaghetti, change the spices to our liking and the entire family loves it. The only major difference in mine tho, is I add enough cottage cheese on top of the spaghetti to cover it, then top with meat/tomato "fixings" Now that there are just the 2 of us, I put it into pie pans, bake and then freeze the one. Reheat covered in microwave

Reviewed on Apr. 02, 2009 by colllege_kid

I don't use substitute either- 1 egg= 1/4 cup substitute

Reviewed on Apr. 02, 2009 by littledoc

Have been fixing this recipe off and on for years and is a family favorite. The grandkids thing grandma is pretty cool when she fixes it.

Reviewed on Apr. 02, 2009 by rmvm

Can you use regular egg or a mixture in the recipe? I don't use egg substitute.

Gina

Reviewed on Mar. 15, 2009 by steffik1

This recipe was very tasty. We like to try new recipes and what is more better than pizza and spaghetti together.

Reviewed on Feb. 06, 2009 by c1cooper1

Can't wait to try this!! Sounds yummy!

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