Loaded Pizza Spaghetti Bake
A cheesy and flavorful pasta dish that combines the best of pizza with spaghetti, perfect for family dinners and gatherings.
Ingredients
Pasta and Sauce
- 225 grams spaghetti noodles Cooked until al dente
- 400 grams pizza sauce
- 680 grams pasta sauce
Meat and Cheese
- 450 grams ground beef Cooked until browned
- 180 grams cooked bacon crumbles
- 15 slices pepperoni
- 200 grams mozzarella cheese, shredded
Vegetables and Seasonings
- 70 grams red onion, diced
- 30 grams mushrooms, sliced
- 30 grams black olives, sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
Instructions
Preparation
- Prepare the spaghetti in boiling salted water according to package directions until al dente. Drain and set aside.
- Heat a large skillet over medium-high heat. Add ground beef, diced red onion, and sliced mushrooms. Sauté until the beef is thoroughly browned. Remove excess fat.
Cooking
- Stir in Italian seasoning, onion powder, garlic powder, and seasoned salt into the browned beef and vegetable mixture.
- Add several slices of pepperoni, most of the cooked bacon crumbles, pizza sauce, and pasta sauce to the skillet. Combine and allow the mixture to simmer gently.
- Add the drained spaghetti to the skillet and toss until the pasta is evenly coated with the sauce and toppings.
- Sprinkle shredded mozzarella cheese over the pasta. Top with the remaining bacon, diced onion, sliced black olives, sliced mushrooms, and remaining pepperoni slices.
- Transfer the skillet or pasta mixture to a baking dish. Bake in a preheated oven at 175°C for 10 minutes.
- Broil for an additional 2–3 minutes until the cheese is melted and golden brown. Serve warm.
Notes
Best served warm with a side salad or garlic bread. Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze in portions for longer storage.