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Spaghetti Pizza
Recipe Courtesy North Dakota Wheat Commission

Makes 8 servings

1/2 pound lean ground turkey, beef, or pork
1 medium clove garlic, peeled and minced
6 ounces uncooked spaghetti
1/2 cup skim milk
1 egg, beaten
2 cups spaghetti sauce
1 cup shredded, part-skim mozzarella cheese
Suggested toppings (as desired): mushrooms, ripe olives, green pepper, zucchini, carrots, broccoli, and/or sliced pepperoni

Preheat oven to 350°F.


Spray a 12-inch pizza pan or 9-
x 13-inch pan with cooking spray. Do not choose a pizza
pan with holes designed for a crisp crust.

In a small
skillet, brown meat with minced garlic; drain. Break spaghetti into 3-inch
pieces. Cook according to package directions; drain thoroughly.

In a large
bowl, combine milk and egg. Stir in spaghetti. Pour into prepared
pan. Top with meat, sauce, cheese, and ¼ cup each of
your choice of toppings: drained, sliced mushrooms; drained, sliced ripe olives;
finely chopped green pepper. If using zucchini slices, carrots, broccoli, or
fresh mushrooms, sauté or cook in microwave until crisp-tender and drain
off any liquid. Add 1/2 ounce sliced pepperoni for added variety.

Bake 25 to 30 minutes or until spaghetti crust is firm
and cheese melts. Serve immediately.


Note: This recipe can be easily
doubled. Bake in a greased 15½- x 10½- x 1-inch jellyroll
pan at 350°F for 30 minutes.

Nutritional Information