Baked Pizza Spaghetti

Total Time:
1 hr
20 min
40 min

6 to 8 servings

  • 2 small onions, chopped
  • 1 small green bell pepper, chopped
  • 2/3 pound sliced button mushrooms
  • 2 tablespoons olive oil
  • 6 to 8 cloves garlic, chopped or minced
  • 3 tablespoons steak sauce
  • 2 pounds ground beef
  • 3 tablespoons oregano
  • Freshly ground black pepper
  • 1 teaspoon salt
  • 1 (14 ounce) can tomato sauce
  • 1 (2 1/2 ounce) can tomato paste
  • 2 (14 ounce) cans diced tomatoes (Italian style preferred, not required)
  • 2/3 cup Burgundy wine
  • 1 pinch sugar
  • 1 pound package spaghetti, cooked to al dente
  • 1 pound sharp cheddar, sliced thickly
  • 1 pound mozzarella, thickly sliced
  • 1/2 cup freshly grated Parmesan
  • 1 large stick pepperoni, cut into 1/4-inch slices
  • Saute onions, bell peppers and mushrooms in olive oil until tender. Add garlic about halfway through saute. Work the steak sauce through the raw ground beef. Remove vegetables from pan and set aside. Add ground beef to the pan and brown beef with 1/2 tablespoon of oregano, black pepper, and 1/2-teaspoon salt. Drain the fat from the pan. Add the vegetables back to the pan with the beef. Add tomato sauce, tomato paste and 1 1/2 cans diced tomatoes. (These may or may not be needed, the recipe is somewhat imprecise).

  • Gradually add the remaining oregano and the wine, stirring occasionally. Simmer for 25 minutes. Add pinch of sugar. Add cooked spaghetti noodles and mix thoroughly. Pour 1/2 of the spaghetti mixture into a greased baking pan. Top with sliced cheddar cheese. Add remaining spaghetti mixture and top with mozzarella and Parmesan. If the pepperoni is low fat, it can be added on top of the cheese at this time. If not, it should be cooked in the microwave for 2 minutes, on a paper towel, until the grease runs out, then added 5 minutes before the spaghetti is ready to come out of the oven. Bake 20 minutes at 375 degrees F.

  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

View All

Cooking Tips
More Recipes and Ideas
4.8 10
I wasn't expecting this to turn out as good as it did! I, also cut the recipe in half and it was more than enough for 6 people. Or 5 really really hungry people. I can't eat pepperoni so I crumbled Italian sausage over the top and have to agree it was the deal maker! Even my buddy who eats anything I cook had to stop three bites into it and say how much he liked it! I used Angel Hair and had to increase the amount of pasta to balance the sauce. I think next time I make this I will experiment with a different kind of cheese instead of Cheddar. Maybe Asiago or something like that. I found the Cheddar a little to competitive with the other flavors in this. The meat sauce is terrific! Will also use shredded cheese next time too. Definitely worth a try. item not reviewed by moderator and published
I cut this recipe in half and still had over half left over for another meal after feeding two adults and one teenager. I subbed red bell peppers for green (I loathe green bell peppers!) and used linguini since I had half a pound left over in an open container. I also used grated cheese instead of sliced since I thought that would melt better (it did). I don't drink, so I used beef broth instead of wine, but otherwise stayed true to the recipe. The pepperoni on top is the real deal-maker, though! My teenage son especially liked it - he loves anything "pizza" like. I will make this again, but I think next time I'll break up the pasta into short lengths before boiling to make it easier to dish up once it's baked. item not reviewed by moderator and published
I made this a couple of weeks ago with whole wheat pasta and ground turkey ... with turkey pepperoni, with full super-sharp cheddar and delicious. I used pre-cut baby bella mushrooms. Delish, everyone loved it! item not reviewed by moderator and published
I have had several baked spaghetti recipes and this was the best. There is only two of us and we had it for a couple of days. I was better as the days went on. item not reviewed by moderator and published
all of my family loved this easy dish? item not reviewed by moderator and published
This recipe was quite an undertaking for me, but in the end it was all worth it. My husband and I loved it both nights (there was a lot left over). We shared with friends who also loved it and asked for the recipe. I will definitely plan to cook this the next time I need to feed a small army. item not reviewed by moderator and published
This recipe rocks!! It's always a huge success with family and friends. item not reviewed by moderator and published
I made this the other night and it was a big hit at my home. I had all the ingredients except I used linquini because it was all I had on hand. It did not change the flavor and it turned out great. Lots of flavor, easy prep & clean up. I will definitely make this again! item not reviewed by moderator and published
Great, easy, different. item not reviewed by moderator and published
This is an easy recipe to cook, and once you cook it once, you can change it up to personalize it to your favorites. item not reviewed by moderator and published

Not what you're looking for? Try:

Spaghetti Western

Recipe courtesy of Serena Palumbo