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Ingredients Jump to Instructions ↓

  1. 8 oz spaghetti (4 cups cooked)

  2. 1 1/2 cups cooked italian sausage, ground

  3. 3 cups pizza sauce (spaghetti sauce can be substituted)

  4. 6 to 8 slices pepperoni

  5. 1 cup milk

  6. 2 eggs

  7. 1 cup mozzarella cheese, shredded

  8. 1/2 medium onion, finely chopped

  9. 2 tbsps green pepper, finely chopped

  10. 2 tbsps red pepper, finely chopped

  11. 2 tbsps black olives, sliced

  12. 1/4 fresh mushrooms, sliced olive oil

Instructions Jump to Ingredients ↑

  1. Following package directions, cook spaghetti noodles aldente. Drain and set aside in a mixing bowl. Remove casing from italian sausages. With a knife, mince sausages to ground texture. In a skillet, heat olive oil. Saute onions until softened, around 1 to 2 minutes. Add in and saute italian sausages until browned, breaking and separating to small pieces with back of spoon. Remove from heat. Drain and discard any accumulated juices. In a bowl, whisk together eggs and milk. Pour egg mixture onto spaghetti noodles. Mix well making sure noodles are fully coated. Lighty grease bottom and sides of a flat baking dish with olive oil. Place and press noodles tightly onto bottom of baking dish. Spread crumbled italian sausage evenly on top of noodles. Spoon sauce on top of meat. Layer pepperoni, mushrooms, olives and peppers on sauce. Top with shredded mozzarella cheese. Cover baking dish with foil. Bake at 375 F for around 35 to 40 minutes, removing foil at the last 5 minutes of baking to allow cheese to brown very lightly. Remove and let stand for around 5 minutes before cutting to squares. TIP: Experiment with your choices of toppings and add-ons! Think pizza with a “noodle crust”.

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