Spaghetti Pizza Casserole Recipe
Spaghetti Pizza Casserole Recipe photo by Taste of Home
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Spaghetti Pizza Casserole Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 9 servings


  • 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

Nutritional Facts

1 piece: 274 calories, 8g fat (4g saturated fat), 37mg cholesterol, 685mg sodium, 29g carbohydrate (9g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.


  1. 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.
  2. 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.
  3. 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.
Originally published as Spaghetti Pizza Casserole in Light & Tasty April/May 2007 , p15

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pamsterhamster User ID: 2978210 126362
Reviewed Aug. 16, 2014

"easy to make. I added extra sauce & it tasted great."

ConnieK User ID: 282614 152500
Reviewed Oct. 20, 2013

"Excellent. I've been making spaghetti pie for 30+ years and this is just wonderful. A great variation on an old time favorite. Thanks, Kim, for sharing a great recipe."

imasoonerfan User ID: 7175261 126248
Reviewed Mar. 13, 2013

"Good Stuff"

bjmonahan User ID: 5350221 165446
Reviewed Oct. 21, 2010

"Delicious! easy to make :)"

shonrock User ID: 2064599 150627
Reviewed Mar. 18, 2010

"Since I only feed two people I could make this in a smaller quantity---I did thirds---and it was great and fast."

RStout User ID: 3080289 104653
Reviewed Feb. 27, 2010

"My spouse loves spaghetti, so this was a hit! It has good flavor."

JessCostello User ID: 4038887 95810
Reviewed Apr. 26, 2009

"I grew up alsways making extra spaghetti noodles when we had big pasta dinner night. We would bag the extra noodles up in a zip lock with a drizzle of oil, and the next day we would make Spaghetti pie, which is identical to this recipe. The whole concept is VERY flexible, I have started making it and realized I was low on mozzerella, so  topped it off with some chedder jack. I have also made it and tossed in a couple crumbled meatballs, or one one occasion a thin layer of riccota. This is a terrific way to freshen up leftovers. "

JessCostello User ID: 4038887 165700
Reviewed Apr. 26, 2009

"This recipe is actually an old stand by for me. I always make extra pasta and sauce at spaghetti dinners, and the next day we have spaghetti pie!! A great way to use the leftovers"

imanova User ID: 3353007 165440
Reviewed Apr. 9, 2009

"this recipe sound nice, but i really want to know what egg substitute is thank u.


Lui User ID: 1277635 152377
Reviewed Apr. 4, 2009

"RE: Printing recipes When you click on "print recipe" you'll get an opttion of the size you want. Then on your own printer options, just choose 1 page or highlight what you want, then choose selection, then print. It's really quite easy. LuJur 610"

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