Spaghetti Crust Sausage Pizza Casserole

“Pepperoni or salami works well for this also, just layer the pepperoni or salami *over* the pasta sauce instead of under it, or use ground beef in place of the sausage meat. All spice amounts can be adjusted to taste.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 lb uncooked thin spaghetti
  • 2 tablespoons butter
  • 34 lb cooked Italian sausage, casings removed (cook the sausage along with 1 medium chopped onion, can use more or less sausages)
  • 1 cup milk
  • 2 large eggs, beaten
  • 2 teaspoons garlic salt
  • black pepper
  • 3 cups shredded mozzarella cheese, divided (or to taste)
  • 13-12 cup parmesan cheese (or to taste)
  • 2 12-3 cups prepared favorite spaghetti sauce (or to taste)

Directions

  1. Set oven to 375 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. Break the uncooked spaghetti in thirds.
  4. Cook the spaghetti in a large pot of boiling salted water until JUST al dente; strain then toss with 2 tablespoons butter.
  5. Spread warm pasta into the bottom of the baking dish.
  6. In a bowl combine milk, eggs, garlic salt and black pepper until well combined; pour over the spaghetti.
  7. Sprinkle 1-1/2 cups (or to taste) mozzarella cheese over the milk mixture.
  8. Sprinkle about 1/3 to 1/2 cup parmesan cheese on top of the mozzarella cheese.
  9. Bake for 15 minutes.
  10. Remove from oven then drizzle with the spaghetti sauce.
  11. Sprinkle the cooked sausage meat over the sauce; return to oven for about 15 minutes or until thoroughly heated through.
  12. Sprinkle with about 1-1/2 cups mozzarella cheese and return to oven for 3-4 minutes or until melted.

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