Total Time
40mins
Prep 20 mins
Cook 20 mins

My boyfriend and I came up with this when we had a lot of spaghetti fixings leftover, it's one of my favorite dishes now!!

Ingredients Nutrition

  • 1 lb whole wheat spaghetti
  • 1 (12 ounce) can pizza sauce
  • 1 quart spaghetti sauce
  • 8 ounces shredded mozzarella cheese
  • desired pizza toppings

Directions

  1. Preheat oven to 425.
  2. In a glass lasagna pan, mix spagetthi sauce and pizza sauce on the bottom, only a little bit so the noodles don’t stick.
  3. Pour in boiled spaghetti with a little oil on it.
  4. Coat with remaining spaghetti and pizza sauce to cover noodles completely.
  5. Next apply generous amount of shredded mozzarella cheese.
  6. Add pizza toppings, and sprinkle with more cheese.
  7. Cover in tinfoil and bake 10-15 minutes.
  8. Remove tin foil and bake until cheese is golden brown.

Reviews

(2)
Most Helpful

I made this a while back, and didn't realize that I hadn't reviewed it until I came back today looking for the recipe. Obviously, since I'm making it again, we enjoyed it. :) I cut the recipe in half & used regular spaghetti since I didn't have any whole wheat on hand. I added pepperoni & mushrooms. I'll be making it the same way again tonight... it was great!

AmyMCGS November 27, 2006

Many years ago, in one of my other lives, I had the privilege of living with an Italian family. Pasta was a staple, and it was cooked every which way. One of the recipes I enjoyed ever so much was a dish the Italian family affectionately called "Roman Holiday", made from left over pasta, sauce, and additional pasta (usually rigatoni, or tubetti)... I remember it so well because of the copius quantity of mozzarella and provalone cheese.... Your recipe for Ben's Baked Spaghetti reminds me fondly of those "pasta days". This is a quick, tasty, and welcome comfort food. I served Ben's Bakes Spaghetti to my visiting relatives. They left nary a crumb... Thank you yet again controlled freak, you are a good adoptee. Toolie

TOOLBELT DIVA October 13, 2005

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