It's March Break here in Ontario and the kids and I have been enjoying our much needed break from our school routine. Sleeping in, relaxing, playing board games, fun little outings. It's a refreshing change from our regular schedule! Yesterday, we went to our local rec center and swam for a few hours. By the time the kids and I got home, we were tired and famished. So, after browsing on Life Made Delicious, the kids decided on this recipe for dinner. We had all the ingredients, so we got to work.
The kids LOVE to help Hubby and I in the kitchen and this was a great recipe for them to get involved in. I set Queenie up with a plastic knife and pepperoni and let her go to town on cutting them into quarters. I set up Mr.B with the cheese and the grater and he was done in no time flat. It only took about 10 minutes to get this all prepped and ready for the oven. Then after a quick clean up we got to work on a salad. The kids absolutely loved this "pizza-ghetti" as they liked to call it. They both gave it a few hundred thumbs up and all plates were scraped clean. Even Hubby enjoyed some leftovers when he came home late last night. Super simple and very reminiscent of lasagna, this recipe is sure to give your family the fuel it needs to keep going this March Break!!
“Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”
Pizza Baked Spaghetti
adapted from Life Made Delicious
12 oz (227 g) uncooked spaghetti
1 lb (500 g) bulk Italian pork sausage
2 jars (14 oz/398 mL each) pizza sauce
3/4 cup (175 mL) diced pepperoni
1 cup (250 mL) ricotta cheese
1/3 cup (75 mL) grated Parmesan cheese
2 eggs, beaten
2 cups (500 mL) shredded mozarella cheese
Fresh basil, if desired
Heat oven to 350ºF. Spray 13x9-inch (3 L) baking dish with cooking spray. In Dutch oven (large pot), cook and drain pasta as directed on package, using minimum cook time. Return spaghetti to Dutch oven.
Meanwhile, in 10-inch skillet, cook sausage over medium heat until no longer pink; drain. In Dutch oven, toss spaghetti, sausage, pizza sauce and pepperoni.
In medium bowl, mix ricotta cheese, Parmesan cheese and eggs. Spoon half of spaghetti mixture into baking dish. Dollop with ricotta mixture; spread evenly over top. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining spaghetti mixture. Sprinkle with remaining 1 cup mozzarella cheese.
Bake uncovered 30 to 35 minutes or until bubbly. Garnish with basil.
Cooking Tips: Break spaghetti in half before adding it to boiling water to cook. Bulk pork sausage is the raw meat that hasn't been stuffed into the casing. If you can't find it, you can buy raw sausages, slit the casing with a knife and remove the meat.
This post linked to
See Ya in the Gumbo
In & Out of the Kitchen
You're Gonna Love it Tuesday
Work it Wednesday
What I ate Wednesday