Baked Pizza Spaghetti (Print version)

Tender spaghetti baked with pizza sauce, sausage, pepperoni, and a blanket of melted mozzarella.

# Ingredients:

For the pasta bake

01 - 12 oz (340 g) spaghetti
02 - 1 tablespoon olive oil
03 - 1 lb (450 g) Italian sausage, casings removed if needed
04 - 1 small yellow onion, diced
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 3 cups (720 ml) marinara or pizza sauce
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon kosher salt, plus more for pasta water
10 - 1/4 teaspoon black pepper

For the cheese and toppings

11 - 1 cup (245 g) ricotta cheese
12 - 1 large egg, lightly beaten
13 - 1/2 cup (50 g) grated parmesan cheese
14 - 3 cups (340 g) shredded low-moisture mozzarella, divided
15 - 4 oz (115 g) sliced pepperoni, divided
16 - 2 tablespoons sliced black olives, optional
17 - 2 tablespoons chopped fresh parsley or basil, for serving

# Instructions:

01 - Preheat the oven to 375 F. Grease a 9x13-inch baking dish with cooking spray or a thin coat of olive oil.
02 - Boil the spaghetti in well-salted water for 1 minute less than the package directions. Drain well and set aside.
03 - Heat the olive oil in a large skillet over medium-high heat. Add the sausage, onion, and bell pepper. Cook for 7-8 minutes, breaking up the meat, until the sausage is browned and the vegetables soften. Stir in the garlic for 30 seconds.
04 - Stir in the marinara or pizza sauce, Italian seasoning, salt, and pepper. Simmer for 3 minutes, then remove from the heat.
05 - In a large bowl, stir together the ricotta, egg, parmesan, 1 cup mozzarella, and half the sauce. Add the drained spaghetti and toss until evenly coated.
06 - Spread half the spaghetti in the prepared dish. Spoon over half the sausage sauce, half the pepperoni, and 1 cup mozzarella. Repeat with the remaining spaghetti, sauce, pepperoni, and mozzarella. Add olives if using.
07 - Cover with foil and bake for 20 minutes. Uncover and bake 10-15 minutes more, until bubbling and lightly browned. Rest for 10 minutes, then garnish with parsley or basil.

# Good to know:

01 - Let the casserole rest before serving so the layers hold together.
02 - Cook wet toppings such as mushrooms or fresh peppers before adding them.
03 - Leftovers keep in the refrigerator for up to 4 days.

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