Spaghetti Pie

READY IN: 35mins
YIELD: 2/3 cups




  • 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.