Prep 10 mins
Cook 25 mins
This is a food network recipe from Emeril Lagasse, 2001. He does have a longer version with making your own sauce but I wanted to keep it simple since that is how I made it. The recipe also says to make it in a 2 quart pan but I made it in a 1 quart and it worked fine. I hope you enjoy it as much as I did.
- 1 teaspoon salt
- 1⁄2 lb spaghetti
- 2 teaspoons olive oil, plus 1 tablespoon
- 1 cup pasta sauce
- 1⁄2 cup green bell pepper, chopped
- 2 teaspoons garlic, minced
- 1 teaspoon italian seasoning
- 1⁄4 teaspoon crushed red pepper flakes
- 1 1⁄2 cups mozzarella cheese
- 1⁄2 cup black olives, chopped
- 4 ounces button mushrooms, wiped clean and thinly sliced
- 4 large eggs
- 1⁄2 cup whole milk
- 3⁄4 cup pepperoni, sliced
- 1⁄2 cup parmesan cheese, grated
- Bring a large pot of water to a boil over high heat.
- Add salt and spaghetti and stir to combine.
- Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes.
- Drain spaghetti in colander.
- Return to the pot and toss with 2 teaspoons olive oil and set aside.
- Preheat the oven to 375°.
- Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.
- In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well.
- If desired, also add chopped black olives and mushrooms, and mix to combine.
- In a separate bowl, whisk the eggs and milk.
- Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top.
- . Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan.
- Bake until bubbly and golden brown on top, 20 to 25 minutes.
- Remove from the oven and let sit for 5 minutes before serving.