Pizza Baked Spaghetti is the ultimate mashup of two family favorites! Spaghetti gets tossed in vodka sauce, then layered with seasoned ground beef, three different cheeses, and plenty of pepperoni.
Pizza Baked Spaghetti
Pizza baked spaghetti is exactly as fun as it sounds! This is the family-friendly weeknight dinner that everyone in my house absolutely loves. It’s different, easy, and filling. Trust me, no one’s leaving the table still hungry after enjoying this cheesy baked pasta! Between the saucy spaghetti, pepperoni, cheese, and hearty ground beef, there’s a whole lot to love about this unique dinner recipe. It makes eight generous servings and tastes just as good reheated the next day. If you need a weeknight dinner that can feed a small army that you haven’t already made a million times, give this one a shot!
Enjoy more of my favorite baked pasta recipes like white pizza pasta bake, million dollar ravioli lasagna, and stuffed shells.
What other pizza toppings can I add?
The sky’s the limit! Add black olives, mushrooms, banana peppers, diced bell peppers, cooked onions, or whatever else you like to put on your pizza.
How to Make Pizza Baked Spaghetti
- Prepare. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook the spaghetti and add sauce. Cook the spaghetti in well-salted water until al dente, drain, and toss with the vodka sauce until evenly coated.
- Cook the ground beef. While the spaghetti cooks, brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks. Season the beef with garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes, stir well, and cook for 1 minute before removing from the heat.
- Mix the cheeses. Combine the mozzarella, provolone, and parmesan.
- Assemble the casserole. Spread half of the spaghetti into the dish. Sprinkle half of the cheese mixture evenly over the spaghetti. Scatter half of the seasoned ground beef over the cheese. Arrange half of the pepperoni slices over the beef. Top with the remaining spaghetti mixture. Sprinkle the remaining cheese mixture evenly over the spaghetti. Scatter the remaining ground beef over the cheese. Arrange the remaining pepperoni slices over the top in a single layer.
- Bake. Bake uncovered for 25-30 minutes until the cheese is melted, the casserole is bubbling around the edges, and the pepperoni is lightly crisped.
- Enjoy! Serve hot with extra parmesan and chopped fresh parsley for garnish if desired.
Storing
Let your leftovers fully cool off before storing in the fridge. Cover the top of your casserole dish tightly with plastic wrap or foil, or store individual servings in an airtight container. Properly stored, leftovers will keep for up to 4 days.
Ingredient Notes
- Spaghetti – You can swap this with any other pasta you’d like.
- Vodka Sauce – I LOVE using my homemade vodka sauce for this recipe. Make it ahead of time to make this recipe even quicker! Store-bought sauce is also just fine. You can swap the vodka sauce for marinara if preferred.
- Ground Beef – Ground turkey’s a great swap. Or, for even more flavor, use Italian sausage! No matter which meat you go with, be sure to drain it well before adding to the casserole dish.
- Seasonings – Garlic powder, onion powder, dried oregano, salt, black pepper, and red pepper flakes create the very best pizza-forward flavor.
- Cheeses – You’ll need mozzarella, provolone, and parmesan cheese. I recommend using freshly grated parmesan for the best texture and flavor! It’s also a great garnish to add just before serving.
- Pepperoni – Of course, you can omit the pepperoni, but then you’ll miss out on a big pizza element of the recipe.
Enjoy!
~Nichole
Pizza Baked Spaghetti
Ingredients
- 1 Pound Spaghetti
- 24 Ounces Vodka sauce
- 1 Pound Ground beef
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Red pepper flakes
- 4 Cups Shredded mozzarella cheese
- 2 Cups Shredded provolone cheese
- 1 Cup Freshly grated parmesan cheese
- 6 Ounces of pepperoni slices
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9×13-inch baking dish.
- Cook the spaghetti in well-salted water until al dente, drain, and toss with the prepared vodka sauce until evenly coated.
- While the spaghetti cooks, brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks.
- Season the beef with garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes, stir well, and cook for 1 minute before removing from the heat.
- In a small bowl, combine the mozzarella, provolone, and parmesan.
- Spread half of the spaghetti mixture into the prepared baking dish.
- Sprinkle half of the cheese mixture evenly over the spaghetti.
- Scatter half of the seasoned ground beef over the cheese.
- Arrange half of the pepperoni slices over the beef.
- Top with the remaining spaghetti mixture.
- Sprinkle the remaining cheese mixture evenly over the spaghetti.
- Scatter the remaining ground beef over the cheese.
- Arrange the remaining pepperoni slices over the top in a single layer.
- Bake uncovered for 25-30 minutes until the cheese is melted, the casserole is bubbling around the edges, and the pepperoni is lightly crisped.
- Serve hot with extra Parmesan and chopped fresh parsley for garnish if desired.
Notes
This pizza baked spaghetti can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
