Vegetarian Spaghetti Pizza

Vegetarian Spaghetti Pizza

  • Prep Time: 15 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 8-10

    • About This Recipe

    “This is an alternative way to get a little “good” food in your family without them realizing it. Tastes good too!”

    Ingredients

  • 8ouncesspaghetti, uncooked
  • 2eggs
  • 1/2 cupskim milk
  • 3cupsshredded part-skim mozzarella cheese
  • 8ounces fresh spinach, cooked and chopped or 1 (10ounce) packages frozen spinach, defrosted and drained well
  • 1/2 teaspoongarlic powder
  • 1 (32ounce) jars spaghetti sauce, uncooked

    • Topping

  • 2cupscooked broccoli florets
  • 1mediumzucchini, sliced thin

    • Directions

  • Break spaghetti into 2-inch pieces and cook according to package directions; drain.
  • In a large bowl, beat eggs.
  • Gradually add milk, 1 cup Mozzarella cheese, spinach and garlic powder.
  • Stir in spaghetti pieces.
  • Lightly oil a 13 x 9 baking pan.
  • Spread spaghetti mixture into pan, building up sides slightly.
  • Bake at 425 for 15 minutes.
  • Remove from oven.
  • Spread spaghetti sauce over spaghetti”crust.
  • “Spread broccoli and zucchini over sauce and sprinkle with remaining Mozzarella cheese.
  • Bake at 350 for 35 minutes.
  • Let stand 5 minutes before cutting.

    • Reviews

  • “My dh loved this recipe–and he didn’t even miss the meat. He thought it was a very good choice for vegi night. However,it took longer for prep than I expected–the prep time was closer to 30 minutes for me, but that included time for cooking the spaghetti and broccoli, shredding the cheese and cutting the veggies.”

  • “i absolutely love this recipe! telling kids its a spaghetti pizza and them eating it is so much easier than getting them to eat what it is.. baked spaghetti!”

  • “Total winner here! I did make a few changes. I halved the recipe and was torn as to how much sauce I should use. The can of sauce that I had was 24 oz. I used all 24 ozs rather than only 16 and it worked. I also added oregano and Penzy’s Italian sausage seasoning to the crust mixture and would do that again. Lastly, I added thinly sliced mushrooms and onion to the veggie mix and baked it longer than called for. I took it out once it looked like the moisture had been absorbed. DH really liked this and didn’t miss the meat one bit. I’m looking forward to making this as a regular rotation in our menu and add even more veggies. Thanks so much for posting this recipe!”

  • “I asked my family to give it a star rating and they all said 5. One of my girls is vegetarian and I vowed to prepare one meal a week for her.We loved it! Serves at least 6 healthy portions.I followed the recipe only cookingthe crust 5 mins longer (i made to much pasta) otherwise its perfect. Thanks Matt!”

  • “Very good and creative. I baked the “crust” longer to assure it was firm. I also added less pasta sauce as well as some spices. It came out a tad watery, but can’t think of any way to fix that for the next time. This would work great for any vegetable or your favorite pizza toppings. Next time I’ll add red bell pepper and mushrooms. I uploaded a picture too.”

  • “I really liked this! I made a very small serving since it was just for me tonight, so I made it in my toaster oven. I used whole wheat angel hair pasta, reduced fat cheese & added a lot of spices into the “crust”-dried onion, oregano, black pepper, pizza seasoning-I love flavorful foods! For one serving, I only used 1/4 cup cheese & found it to be plenty cheesy. I added a little turkey pepperoni with the veggies but I loved the zucchini & broccoli. Mine wasn’t as pretty as the picture (darn!) but it was very yummy. Thank u for sharing!”

  • “This was just okay.The pasta at the bottom got really starchy and mushy.”

  • “This was just OK.Probably just personal preference, but it left me with a craving for the real thing.”

  • “This is a great veggie dish!I don’t understand the name Spaghetti Pizza though…I would call it the “Poor Man’s Lasagna”.It pretty much was like lasagna for me without the ricotta cheese.Much easier to make than lasagna though and with much fewer steps and ingredients.I would like to try using more veggies next time.Great recipe!”

  • “this was deeeelicious. i used vegan mozzarella and soy milk. it it didn’t set as nicely as the picture, but the flavors mixed in well with the tomato sauce. my dish was a little smaller than called for (i think it was 8×10) but i just cooked it a little longer. otherwise i followed all the instructions as stated, and it was absolutely wonderful!!! my husband and i ate heaping portions for three days! tasty, healthy, and easy, what more could a girl ask for?!”

  • “I totally loved this! Made plenty, VERY VERY tasty!! I exchanged the broc for mushrooms and I modified the sauce quite a lot as too much tomato hurts my belly! Still excellent – I think this is one of those fairly foolproof recipes! 10/10”

  • “Yum! Yum! I was recommended this recipe by the wife of my husband’s boss who said this is the one of the best recipes on Recipezaar! I laughed after I typed in the recipe number and saw Tish’s name and knew it had to be a winner 🙂 Although, no one in my immediate family enjoyed this (DH has sworn off spinach since the Ready Set Cook contest that had it for one of the ingredients!!) I loved it and I also gave some to my parents and they loved it too! Thanks for posting this recipe and thanks to L for recommending it!”

  • “This was a great recipe, a hit in my family!! I only baked it for 20 min, though instead of 35, and made it just cheese. It reminded me of lasagna but better since I don’t like ricotta cheese!”

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