Spaghetti Pizza Lasagna Recipe

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Most Helpful Positive Review

Dec 04, 2006

This receipe was great but I did change a few things. I used angle hair spaghetti. I sauteed finaly chopped onions with the beef. I added all the seasonings into the egg mixture. I put a thin layer of pasta sauce on the bottom of the pan. I then put the spaghetti noodles in. Then the egg mixture. Then a layer of pasta sauce. Then a layer of shredded monteray cheddar cheese. Then the beef which I still sprinkled oragano and garlic powder over. Then the rest of the sauce. And finally lots of shredded monteray cheddar cheese. I took out the pepperonis though. I also cooked it for about an hour to make sure the egg was done. It turned out great and even my picky boyfriend loved it!! THANKS

—Amanda

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Most Helpful Critical Review

Sep 24, 2003

The first time that I made this, I followed the directions completely. It came out ok, but was not what I had hoped for. I made it a second time and I added double the sauce, double the cheese, a teaspoon of crushed red peppers and 3 fresh crushed garlic cloves. This was a TOTAL improvement and will be a keeper but with a few more tweaks here and there... I think that I will add a container of ricotta cheese the next time I make this...

—Mr. Monty

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155 Ratings

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Dec 13, 2007

I also have a similar recipe. I use Alberto's homemade noodles (wide or linguine) 12 oz. I put it in one large round baking dish or two small ceramic pie dishes (one for freezer). This looks more appealing like pizza and I slice it in pizza slices. Children and teens love it. I use a little more sauce than this recipe calls for. If you need a quick meal the meat can be omitted. I use this recipe all the time.

—judy

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Nov 15, 2007

This dish was very good, I also added all my left over from making a pizza the night before. Fresh mushrooms, green peppers and even some canadian bacon. Used a combination of monterey jack cheese, mozz, chedder, and parmesan. Kids LOVED it. I added some onion and garlic cloves to the hamburger. Thank you for submitting this recipe. Nice twist to traditional spaghetti.

—Kristene

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Feb 23, 2008

All in all it was good! After 30 mins I took it out and the egg/milk mix was very watery. I increased the temp to 375 and let it cook another 15 mins. I took it out and the middle looked a little better but it still only registered 140F on the thermometer. I then microwaved it for 5 minutes and the egg center finally finished cooking and reached 160 degrees. I let it sit for 10 minutes before cutting it. We liked it, especially the cheesy meaty topping. Might add 8 oz. more sauceand some ricotta cheese to the egg/milk mixture next time to try and jazz it up, but we will definitely make it again. Yummy! Well I made it again and this time I added 8oz of ricotta cheese to the milk/egg mixture and baked at 375F for 45 mins. It came out perfect. The only thing is next time I will use less pasta because the addition of the ricotta almost had my 15 x 9 inch corningware bake dish overflowing!!! This is a keeper recipe and sure to please the little ones in the family too!

—JEG

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Mar 15, 2007

I halved this recipe and it was ample for a family of 4. Tastes great, but there was a watery milk mixture at the bottom of the casserole dish when I spooned it out to serve. I only used a handful of pepperoni that I purchased from the deli section at my grocery store (about .50 worth of pre-sliced pepperoni, and I only used 1/2 of that. It was fairly spicy.) I also didn't have hamburger, so I used meatballs that I had in the freezer - just threw some in a pan, sauted with some onion till I could chop up the meatballs and used in place of burger. Overall, a decent recipe that I would try again, but would definitely use less milk.

—Cheryl

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Sep 14, 2006

I make a very similar version of this recipe that I call Baked Spaghetti. I use angel hair pasta, it holds together really nicely when slicing and serving it, and I always use a mixture of mozzarella and parmesan cheeses for more of an Italian flare. It’s such a quick and easy meal to prepare on a weeknight, but it’s still very yummy and satisfying.

—Mrs. Chef Esh

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Jan 02, 2004

My boyfriend loved this dish! I did layer it a little different: First, Used more pasta sauce, which I spread a thin layer on the bottom, then the noodles, then the eggs (which I had mixed all the dry spices INTO the egg mix). Then I spread another thin layer of pasta sauce over the noodles, followed by a little cheese, the meat and then the remaining pasta sauce and cheese on top to cover all. Overall, my family thought it was pretty good but it made alot...hopefully leftovers are equally as good! Thanks Naomi!

—DREGINEK

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Nutrition

Calories
511 kcal
26%

Carbohydrates
40.4 g
13%

Cholesterol
111 mg
37%

Fat
26.6 g
41%

Fiber
3.3 g
13%

Protein
25.9 g
52%

Sodium
834 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spaghetti Pizza Lasagna

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 511
Calories from Fat: 239

% Daily Value *
Total Fat 26.6g 41 %
Saturated Fat 11.9g 60 %
Cholesterol 111mg 37 %
Sodium 834mg 33 %
Potassium 533mg 15 %
Total Carbohydrates 40.4g 13 %
Dietary Fiber 3.3g 13 %
Protein 25.9g 52 %
Sugars 8.9g
Vitamin A 14 %
Vitamin C 3 %
Calcium 33 %
Iron 31 %
Thiamin 53 %
Niacin 98 %
Vitamin B6 24 %
Magnesium 20 %
Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.