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Spaghetti Pizza Casserole

"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


  • 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 shredded part-skim mozzarella cheese


  • 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 15x10x1-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.
Nutrition 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.
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Average Rating:
  • pamsterhamster
    Aug 16, 2014

    Easy to make. I added extra sauce & it tasted great.

  • ConnieK
    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
    Mar 13, 2013

    Good Stuff

  • bjmonahan
    Oct 21, 2010

    Delicious! Easy to make :)

  • shonrock
    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
    Feb 27, 2010

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

  • JessCostello
    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
    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
    Apr 9, 2009

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

  • Lui
    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