Spaghetti Pizza

Prep Time
15 min
Cook Time
55 min
Recipe Details
  • 2 spray(s) olive oil cooking spray
  • 12 oz uncooked whole wheat pasta, spaghetti
  • 2 large egg white(s)
  • 1 large egg(s)
  • 2/3 cup(s) fat free skim milk
  • 3/4 tsp garlic powder
  • 1/2 tsp table salt
  • 1 1/2 tsp dried oregano
  • 1/4 cup(s) basil, fresh, chopped (plus extra leaves for garnish)
  • 9 oz shredded part-skim mozzarella cheese, divided
  • 32 oz bottled spaghetti sauce
  • 2 oz pepperoni, finely julienned (about 1/2 cup)
  1. Preheat oven to 400ºF. Coat a 9- X 13-inch glass baking dish with cooking spray; set aside.
  2. Break spaghetti into 2-inch pieces and cook, al dente, according to directions; drain and cool.
  3. Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano, basil and 1/3 of mozzarella; add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes; remove from oven. Reduce oven temperature to 350ºF.
  4. Spread spaghetti sauce over pasta; sprinkle with remaining cheese. Scatter pepperoni evenly over cheese layer. Return to oven and bake until heated through and cheese is bubbly, about 30 minutes. Let stand for 5 minutes, garnish with basil and then cut into 10 servings. Yields 1 slice per serving.
We renovated Spaghetti Pizza by: Opting for more nutritious whole-wheat pasta. Substituting egg whites for some whole eggs. Using part-skim mozzarella cheese instead of full fat. Cutting the pepperoni into small pieces in order to spread it throughout the dish and using less.

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