Loaded Pizza Spaghetti Bake with Pepperoni, Bacon, and Olives (Print version)

Spaghetti baked with beef, pizza sauce, pepperoni, bacon, black olives, vegetables, and bubbling mozzarella.

# Ingredients:

Pasta base

01 - 8 oz (225 g) spaghetti
02 - 1 tablespoon kosher salt, for pasta water
03 - 1 tablespoon olive oil, plus more for the baking dish

Meat and vegetables

04 - 1 lb (450 g) ground beef
05 - 1/2 medium red onion, diced
06 - 1/2 cup (45 g) sliced mushrooms
07 - 1/2 cup (75 g) diced green bell pepper
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon seasoned salt
12 - 1/4 teaspoon black pepper

Sauce, cheese, and toppings

13 - 1 1/2 cups (360 ml) pizza sauce
14 - 2 cups (480 ml) marinara sauce
15 - 20 pepperoni slices, divided
16 - 3/4 cup (90 g) cooked bacon crumbles, divided
17 - 2 cups (225 g) shredded mozzarella cheese
18 - 1/3 cup (45 g) sliced black olives, drained
19 - 2 tablespoons chopped fresh parsley or basil, optional

# Instructions:

01 - Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish. Boil the spaghetti in salted water until al dente, then drain and toss with 1 tablespoon olive oil.
02 - Set a large skillet over medium-high heat. Add the ground beef, onion, mushrooms, and bell pepper. Cook for 6-8 minutes, breaking up the beef, until the meat is browned and the vegetables soften. Drain excess fat.
03 - Stir in Italian seasoning, garlic powder, onion powder, seasoned salt, and black pepper. Cook for 30 seconds so the seasonings wake up in the hot pan.
04 - Stir in the pizza sauce, marinara, 6 chopped pepperoni slices, and 1/2 cup of the bacon. Simmer for 3-5 minutes until the sauce thickens slightly.
05 - Add the drained spaghetti to the skillet and toss until the noodles are evenly coated. Transfer the mixture to the prepared baking dish and spread it level.
06 - Sprinkle mozzarella over the pasta. Top with the remaining pepperoni, remaining bacon, sliced black olives, and any extra bell pepper or onion you like.
07 - Bake for 15-18 minutes, until bubbling around the edges. Broil for 1-3 minutes, watching closely, until the cheese browns in spots and the pepperoni edges curl.
08 - Let the casserole rest for 5-10 minutes before scooping. Finish with parsley or basil if using and serve warm.

# Good to know:

01 - Cook pasta just to al dente so it stays firm after baking.
02 - Let the bake rest before serving so the cheese and sauce settle.
03 - Add extra marinara when reheating leftovers if the pasta seems dry.

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