This baked spaghetti recipe is from my children’s preschool. A fun combination of pasta and pizza ingredients, it’s always a hit with the kids.
Ingredients
- cooking spray
- 1 (8 ounce) package spaghetti, broken into 2-inch pieces
- 2 cups shredded mozzarella cheese, divided
- ¼ cup milk
- 1 large egg, beaten
- ¼ teaspoon salt
- ¼ teaspoon garlic salt
- 1 (16 ounce) jar spaghetti sauce
- 1 teaspoon dried oregano
- ¼ teaspoon dried basil
- 4 ounces pepperoni sausage, sliced
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9×13-inch baking dish with cooking spray.
Step 2
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
Step 3
Mix 1/2 cup mozzarella, milk, egg, salt, and garlic salt together in a large bowl. Add drained spaghetti and mix until well combined. Spread mixture into the prepared baking dish.
Step 4
Bake in the preheated oven for 15 minutes. Remove from the oven and reduce the temperature to 350 degrees F (175 degrees C).
Step 5
Spread spaghetti sauce over noodle mixture. Sprinkle with oregano and basil, then top with remaining 1 1/2 cups mozzarella. Arrange pepperoni over cheese.
Step 6
Return to the oven and bake until cheese is bubbly and beginning to brown, about 30 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 298 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat6g | 28% |
Cholesterol35mg | 12% |
Sodium758mg | 33% |
Total Carbohydrate30g | 11% |
Dietary Fiber2g | 9% |
Protein15g | |
Vitamin C1mg | 7% |
Calcium255mg | 20% |
Iron2mg | 9% |
Potassium318mg | 7% |
*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.
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