Pizza Spaghetti Casserole

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. What if I told you there’s a dish that takes the two best things in the carb-and-cheese universe – pizza and spaghetti – and smashes them together into one glorious, baked-to-perfection casserole? You’d probably hug me, right? Well, prepare your hugging arms, because we’re diving headfirst into the legendary **Pizza Spaghetti Casserole**!

Why This Recipe is Awesome

Okay, let’s be real. In a world full of complex recipes and food trends that require obscure ingredients, sometimes you just want something that screams “comfort” and “easy.” This casserole? It’s the culinary equivalent of your favorite oversized sweatpants. It’s:

• **Effortlessly Delicious:** Seriously, if you can boil water and know how to operate an oven, you’re basically a Michelin-star chef with this one.
• **Crowd-Pleasing:** Got picky eaters? Spaghetti. Got pizza fanatics? Pepperoni and cheese. It’s a win-win, every single time.
• **The Ultimate Leftover Lunch:** Trust me, it tastes even better the next day when all those flavors have had a slumber party together.
• **Budget-Friendly:** Most of these ingredients are probably already lurking in your pantry or fridge. Score!

Basically, it’s idiot-proof, even I didn’t mess it up. And that’s saying something.

Ingredients You’ll Need

Gather ’round, pantry explorers! Here’s your shopping list for pure comfort food bliss:

• **1 pound spaghetti:** Or your pasta of choice. Penne works too if you’re feeling rebellious.
• **1 pound ground beef or Italian sausage:** Or a mix! We’re not picky. Lean ground turkey also works if you’re trying to be *slightly* healthier (but let’s not kid ourselves, this is comfort food).
• **1 onion, chopped:** For that little bit of aromatic goodness.
• **2 cloves garlic, minced:** Because everything is better with garlic. Everything.
• **1 (24-ounce) jar marinara sauce:** Your favorite brand! No judgment if it’s the one on sale. Life’s too short to make sauce from scratch every time, IMO.
• **1 (15-ounce) container ricotta cheese:** The creamy, dreamy glue that holds it all together.
• **1 large egg:** Just one, to help the ricotta set up nicely.
• **½ cup grated Parmesan cheese:** For that salty, cheesy kick.
• **2 cups shredded mozzarella cheese:** This is for the glorious, melty, stretchy top layer.
• **½ cup pepperoni slices:** The classic pizza topping, for obvious reasons.
• **1 teaspoon dried oregano:** Or Italian seasoning, because we’re going for those pizza vibes!
• **Salt and freshly ground black pepper:** To taste, as always.

Step-by-Step Instructions

Alright, apron on (or not, your call), let’s get cooking!

1. **Get Your Pasta On:** Preheat your oven to 375°F (190°C). Cook the spaghetti according to package directions until al dente. Don’t overcook it! Remember, it’ll bake more in the oven. Drain it well, then return it to the pot.
2. **Meat & Aromatics Magic:** While the spaghetti cooks, brown your ground beef or sausage in a large skillet over medium-high heat. Break it up with a spoon. Once it’s almost cooked through, add the chopped onion and minced garlic. Cook until the meat is fully browned and the onion is softened, about 5-7 minutes. Drain any excess grease. **This is important!** Nobody wants a greasy casserole.
3. **Sauce It Up:** Stir the marinara sauce and oregano into the meat mixture. Let it simmer gently for about 5 minutes, allowing those flavors to meld. Season with salt and pepper to your liking.
4. **Ricotta Rendezvous:** In a medium bowl, whisk together the ricotta cheese, egg, and Parmesan cheese. Season this mixture with a pinch of salt and pepper too. This layer adds a super creamy texture, so don’t skip it!
5. **Layer It Like a Boss:** Now for the fun part! Spread half of the cooked spaghetti into the bottom of a 9×13 inch baking dish. Don’t worry if it’s not perfectly neat. Dollop spoonfuls of the ricotta mixture evenly over the spaghetti.
6. **Meat Sauce Mountain:** Spoon the meat sauce mixture over the ricotta layer. Top with the remaining spaghetti.
7. **Cheesy Pepperoni Perfection:** Sprinkle the shredded mozzarella cheese generously over the top of the spaghetti. Arrange the pepperoni slices on top of the mozzarella. Because what’s pizza spaghetti without pepperoni?
8. **Bake Until Bubbly:** Pop the casserole into your preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden. Let it rest for 5-10 minutes before serving. This helps it set and makes for easier slicing.

Common Mistakes to Avoid

Listen up, buttercup! Even the simplest recipes have little pitfalls. Steer clear of these:

• **Not draining the pasta enough:** Watery pasta equals a watery casserole. Give that spaghetti a good shake in the colander! Nobody likes a soggy bottom, am I right?
• **Skipping the ricotta layer:** “Oh, I don’t have ricotta, I’ll just leave it out.” *Gasp!* The ricotta adds an amazing creaminess and structure. Don’t be a hero, use the ricotta.
• **Forgetting to preheat the oven:** Thinking you don’t need to preheat the oven—rookie mistake. Your oven needs a warm-up, just like you before a workout. Cold oven = uneven cooking.
• **Over-salting:** Remember, Parmesan cheese, marinara sauce, and pepperoni all bring salt to the party. Taste as you go! You can always add more, but you can’t take it away.

Alternatives & Substitutions

Feeling adventurous? Or just working with what you’ve got? Here are some ideas to mix things up:

• **Veggie Power:** Ditch the meat and load up on sautéed mushrooms, bell peppers, zucchini, or spinach. Or, if you’re feeling extra, add some artichoke hearts!
• **Cheese Whiz:** No ricotta? You could try cottage cheese (make sure it’s small curd and well-drained) or even cream cheese in a pinch, though the texture will be different. For the top, provolone or a mix of cheddar and mozzarella works wonderfully.
• **Spice It Up:** Add red pepper flakes to your meat sauce for a bit of a kick.
• **Different Meats:** Instead of ground beef, try hot Italian sausage for extra flavor, or even shredded cooked chicken for a “chicken Alfredo pizza” vibe.
• **Pasta Swap:** Penne, ziti, or rigatoni are great alternatives if spaghetti isn’t your jam.

FAQ (Frequently Asked Questions)

• **Can I make this ahead of time?** Absolutely! Assemble the entire casserole (up to the baking step), cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, you might need to add 10-15 minutes to the baking time if it’s going in cold.
• **Does it freeze well?** Yep! You can freeze it either before or after baking. If freezing unbaked, thaw it in the fridge overnight before baking. If freezing baked, let it cool completely, then wrap tightly. Thaw and reheat until warmed through.
• **What if I don’t like pepperoni?** No problem! Omit it entirely or swap it for cooked crumbled bacon, olives, or sautéed mushrooms.
• **Can I use gluten-free spaghetti?** You bet! Gluten-free pasta works perfectly in this recipe. Just make sure to drain it really well.
• **How many servings does this make?** Typically, this 9×13 inch casserole will feed 6-8 hungry folks, or provide glorious leftovers for fewer.
• **My casserole seems a bit dry, what did I do wrong?** You likely overbaked it, or didn’t use enough sauce. Next time, keep an eye on it, and ensure your pasta isn’t too dry before mixing. Add a splash more marinara if needed.

Final Thoughts

There you have it, folks! Your new go-to recipe for when you want maximum flavor with minimum fuss. This Pizza Spaghetti Casserole is a game-changer, I promise. It’s cheesy, saucy, hearty, and everything you could possibly want in a comfort food hug. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!