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There’s no denying that spaghetti and pizza are two of life’s greatest comfort foods. But what happens when you combine them? Magic, folks…spaghetti pizza!
save this recipe!Your New Go-To Way To Eat Pizza
When comfort food cravings hit, pasta and pizza are always the answer. But why choose when you can have both? Enter spaghetti pizza—the crispy, cheesy mashup of your dreams!
This genius recipe transforms leftover spaghetti (yes, even the random baggie you tossed in the fridge) into a protein-packed, crowd-pleasing dish perfect for feeding a crowd or meal prepping. (Talk about easy lunches!)
Reader rating
“I made this recipe tonight. I love that it uses ingredients that are readily available in the pantry and fridge. With the hectic schedules that families have; a quick dinner solution is especially helpful. I used whole wheat pasta and a jar of tomato basil sauce. This is such a versatile recipe.” —Terri
Here’s What You’ll Need
We’ve got super simple ingredients going on here (you should have basically everything in the pantry)! This is an ingredient overview—jump to the recipe card for exact measurements.
- Spaghetti: Classic spaghetti is the best shape here. The long strands bake into the perfect pizza “crust.”
- Tomato Sauce: I use classic tomato sauce and add spices, but you can certainly grab or make your own marinara sauce instead. This spaghetti pizza is unhinged—there are no rules!
- Eggs: We’ll use eggs as our glue to hold the pasta together. Bonus: They add a bit of protein.
- Cheese: Parmesan also helps hold things together. Combined with mozzarella, it gives pizza its traditional taste. Cheddar is a great option to add on top.
What Type Of Pasta?
Long pasta noodles are best for this spaghetti pizza recipe because they tangle together into a thick crust! You can use virtually any type of long pasta, like angel hair, bucatini, or fettuccine.
Let’s Make Pizza!
This spaghetti pizza is SO easy—just three simple steps! Jump to the recipe card for the full printable instructions.
Step 1: Prep The Oven
Heat the oven and prepare a large stockpot of water. (I always salt my pasta water for maximum flavor!)
Step 2: Make The Spaghetti
Cook the spaghetti according to the box directions, then drain and rinse it.
Step 3: Stir Everything Together
Toss the pasta with half of the tomato sauce, a cup of mozzarella, Parmesan, eggs, and seasonings. This gets things nice and coated.
Step 4: Assemble The Dish
Spread the coated pasta into your rimmed sheet pan. Top with remaining sauce, cheese, and any fresh toppings you’d like.
Step 5: Bake It Up!
Bake your spaghetti pizza until everything is golden and the cheese is melted. Cut into squares and serve!
Recipe tips
Day-Old Spaghetti: Leftover spaghetti works best since it’s less sticky and easier to toss with other ingredients. If using freshly cooked pasta, let it cool a bit before assembling.
Low Carb: For a low-carb version of this recipe, use cooked spaghetti squash instead of wheat-based spaghetti.
Flavor Twist: Add some vegan pepperoni on top instead of tomatoes. Or, for a Mexican spaghetti pizza, stir in black beans and use a Mexican cheese blend instead of mozzarella.
Throwing A Pizza party?
Turn dinner into a party by pairing this spaghetti pizza with loads of sides! Here are some of our favorites.
- Vegetarian Caesar Salad makes the perfect side dish—crisp, refreshing greens with hot, cheesy “pizza?” Yes, please!
- Kombucha Radler in a pitcher will have everyone feeling like they’re out at their favorite pub.
How To Make Spaghetti Pizza (Perfect For Leftover Spaghetti!)
Ingredients
- 1 lb uncooked spaghetti, 453 g
- 1 24-oz can tomato sauce, divided, 680 g
- 2 cups shredded mozzarella, divided, 228 g
- ½ cup grated Parmesan, 65 g
- 3 large eggs
- ½ tsp each salt, garlic powder, oregano, dried basil
- 1 cup shredded cheddar cheese, 114 g
- Topping Ideas: sliced tomatoes, fresh basil
Instructions
- Prep: Preheat oven to 350°F (176°C).
- Spaghetti: Cook spaghetti according to package instructions until al dente (it should still have a little bite to it). When finished, drain and rinse under cold water.
- Stir: In a large bowl, toss the cooked spaghetti, half of the tomato sauce, 1 cup of mozzarella, Parmesan, eggs, and seasonings.
- Assemble: Spread the pasta mixture on a large (12 x 17 inch) rimmed baking sheet. Evenly top with the remaining tomato sauce, remaining 1 cup of mozzarella, cheddar, and your desired toppings.
- Bake: Bake for 30 minutes until cheese is golden brown and melted. Cut into squares and serve hot.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I made this recipe tonight. I love that it uses ingredients that are readily available in the pantry and fridge. With the hectic schedules that families have; a quick dinner solution is especially helpful. I used whole wheat pasta and a jar of tomato basil sauce. This is such a versatile recipe. Easily customized to your preferences in toppings and flavors or make sections of the sheet pan to suit each family member. I traditionally add dried basil & oregano to water when I cook pasta so I did it while making this recipe. To me, Pizza just isn’t complete without a nice layer of assorted roasted peppers and sweet onion under the top layer of cheese. Cuts perfectly with a pizza cutter. My only criticism is that I would add an extra cup or so of sauce when coating the pasta.
Whole wheat pasta is SUCH a great idea here – so much healthier! And I love the addition of the roasted peppers and onions, yum! Thanks for your review, Terri!
So funny, a version of this was served at a white elephant party, a few weeks ago, and I loved it! When I saw this recipe on your blog, I knew that the Universe was winking at me.
I had everything I needed, except fresh tomatoes and basil, so I made sure to get them. I know I could have made it w/o those and it would have still been good, but your pictures made me want it just like you had it. So worth it!
I wish I had had this recipe when my daughter was a kid. It would probably have been a regular on our menu. She’s 21 now. But luckily, she is coming over tomorrow and I have some leftover. We can share.
OMG why didn’t I know about this before?! This was a win win win with our fam. I prepped it last night when I made miso pasta, because today we were going to be gone all day skiing. It was one of the best meals ever I just had to heat it up. Again, my carnivores even raved about it. Thank you Sarah another amazing recipe!
This was a great way to use up pasta. I used lentil spaghetti noodles. The kids and I thought it was delicious, and leftovers were great as lunches during the week.
This is a great recipe especially if you have left over spaghetti- or left over Buffalo Mac n cheese.
Yummm buffalo mac pizza YES PLEASE!
Wait, I thought this was made with leftover pasta, not making new stuff.
You can do either!
Thank you for sharing this recipe!
I made this & it was delish! Not so crispy?! When I cooked spaghetti I added Olive Oil so noodles wouldn’t clump together as they cooled (after draining). Could this have caused it not to crisp up? Also, stuck to my pan some. Should I spray the pan with non stick spray before assembling? Thank YOU!
It could be that the olive oil was on them. That said, this recipe doesn’t get super crispy. It’s more like a firm crust. And yes, either spraying the pan or cooking it on parchment paper would be helpful if it’s sticking!