Pizza or pasta, pizza or pasta, decisions, decisions... Hey! With this pepperoni-studded spaghetti pie, why not have both for dinner tonight?
- 1 pound spaghetti
- 1 tablespoon, plus 1 teaspoon olive oil, divided
- 4 large eggs, beaten
- 2 cups pizza sauce, divided
- 1 cup roughly chopped pepperoni slices
- 2 tablespoons finely grated Parmesan cheese
- 1/2 teaspoon salt
- 1 cup shredded Italian blend cheese or mozzarella cheese, divided
- 8 whole pepperoni slices
Preheat the oven to 350°F.
Cook the spaghetti according to package directions, then drain and toss with 1 tablespoon olive oil. Let cool for about 10 minutes.
Lightly grease a deep 9- to 10-inch pie pan or cast iron skillet with the remaining teaspoon olive oil.
Stir the eggs, 1 cup of the pizza sauce, chopped pepperoni, Parmesan and salt together in a large bowl.
Add the cooked pasta and stir well until all the ingredients are combined and the pasta strands are evenly coated with the sauce.
Pour half the pasta mixture into the prepared pie pan. Sprinkle 1/2 cup of the shredded cheese over the pasta. Then drizzle 1/2 cup pizza sauce over the pasta. Repeat with the remaining ingredients.
Top the pie with the whole pepperoni slices.
Bake for about 30 minutes, until the pie is sizzling around the edges and the top of the pie is golden brown.
Let the pie rest for 10 minutes before slicing and serving.