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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