Spaghetti Crust Sausage Pizza Casserole

Total Time
Prep 30 mins
Cook 30 mins

Pepperoni or salami works well for this also, just layer the pepperoni or salami *over* the pasta sauce instead of under it, or use ground beef in place of the sausage meat. All spice amounts can be adjusted to taste.

Ingredients Nutrition

  • 1 lb uncooked thin spaghetti
  • 2 tablespoons butter
  • 34 lb cooked Italian sausage, casings removed (cook the sausage along with 1 medium chopped onion, can use more or less sausages)
  • 1 cup milk
  • 2 large eggs, beaten
  • 2 teaspoons garlic salt
  • black pepper
  • 3 cups shredded mozzarella cheese, divided (or to taste)
  • 13-12 cup parmesan cheese (or to taste)
  • 2 12-3 cups prepared favorite spaghetti sauce (or to taste)


  1. Set oven to 375 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. Break the uncooked spaghetti in thirds.
  4. Cook the spaghetti in a large pot of boiling salted water until JUST al dente; strain then toss with 2 tablespoons butter.
  5. Spread warm pasta into the bottom of the baking dish.
  6. In a bowl combine milk, eggs, garlic salt and black pepper until well combined; pour over the spaghetti.
  7. Sprinkle 1-1/2 cups (or to taste) mozzarella cheese over the milk mixture.
  8. Sprinkle about 1/3 to 1/2 cup parmesan cheese on top of the mozzarella cheese.
  9. Bake for 15 minutes.
  10. Remove from oven then drizzle with the spaghetti sauce.
  11. Sprinkle the cooked sausage meat over the sauce; return to oven for about 15 minutes or until thoroughly heated through.
  12. Sprinkle with about 1-1/2 cups mozzarella cheese and return to oven for 3-4 minutes or until melted.


Most Helpful

I made this dish because I wanted to clean up "odds and sods" and also it was an easy meal for when we hosted the guys to come over to watch the Stanley Cup. I made this up the day before, so I was kinda worried how the milk/egg mixture would work out. I don't have a 13 x 9 casserole dish, so I used 2 - 8 x 8. Here are my changes: I would cut the spaghetti down to 3/4 lb and I used 3/4 tsp salt and 1 tsp garlic powder. I served this with a salad and a side dish of Carla's recipe # 6442 and one of my casserole dish could have feed 6 - 8 people. I sent the other casserole dish to the office for lunch and hopefully the boys will finish it off. (wasn't sure if this could freeze??) Next time, I would cut the recipe in half. Overall, I got high praise from my DH and DD and that was what counted the most. Kudos, Kitten on an excellent recipe

Abby Girl June 03, 2009

My DS's were all over this spaghetti casserole Kitty. They love spaghetti anyway and so this was a nice change-up. Followed your directions as written but ran out of mozzarella for the last little bit of time in the oven. Shredded some pepperjack and a bit of cheddar. Fabulous!!!. Glad I tagged and made for 123Hitwonders 08'

CoffeeB May 21, 2008

I made this recipe using quinoa spaghetti, gluten-free. Just as I was pulling it out of the oven---unexpected out of town guests arrived. Served it with just lettuce with Italian vinaigrette. Continued my fame as a great cook! Thank you! Spoiled DH only gave it two stars. He said it did not taste like lazagna. I said it was not supposed to be lazagna nor to taste like lazagna. This from a man who likes Top Raman, what's wrong with him? The rest of us really enjoyed it. I ate way over my diabetic carb limit, had a hard time to stop eating it. Thus had to add two more miles to my daily walk. I thought, while cooking this dish that, if I had even stopped before the sauce and meat was added that it looked like a pretty good dish just done that far. Will have to try it that way some time. I used bulk mild Italian sausage. Next time I will try it with pepproni. What a nice dish!

Grannydragon January 11, 2008

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