Spaghetti Pizza Pie.

After having dinner with Brandi, Jared & Bo on Friday night, I remembered that Brandi had made some delicious looking Spaghetti Pie recipe for her hubby’s birthday celebration, which Jarid and I attended.  I really would’ve loved to have it, but seeing as I’ve been a clean eater for about 4 years now, I wasn’t really feeling it.  My body doesn’t respond well to bleached flour and full fat cheese, in fact, it always makes me feel bloated and sluggish.  I remember the way the house smelled when we arrived, though… totally heavenly!

I had forgotten about it, but when I found some whole grain spaghetti on clearance at the grocery store, I knew just what I wanted to make with it… the ultimate Italian dish…

Spaghetti Pizza Pie.


I’m pretty sure this picture speaks for itself 😉

I asked Brandi to text me the recipe the other day, but I didn’t have all her ingredients on hand… so I did a bit of web surfing and came across this Hungry-Girl recipe and decided that between the two of them, I could easily make it work with the ingredients I DID have.




~1/2 lb. whole wheat spaghetti

~1/2 C. diced onion

~1/2 C. mushrooms

~2 eggs

~1 C. fat free (or reduced fat) mozzarella cheese, divided

~1 tbsp. minced garlic

~2 tsp. italian seasoning

~1/2 tbsp. olive oil (for sauteing)

~1/2 tsp. salt

~1/2 C. unsweetened original almond milk (or you could use regular skim milk)

~1.5 C. marinara/spaghetti sauce

I used this brand:


~hormel turkey pepperoni


1-Preheat the oven to 350º.

2-Cook spaghetti/angel hair according to package directions.

3-Drain noodles and allow to cool a bit.


4-In a pan, saute your mushrooms & onions in olive oil with the minced garlic until cooked and tender.

5-Beat your eggs in a medium bowl, and add 1/2 C. mozzarella cheese, your cooked veggies, salt, italian seasoning, milk, and your cooked noodles.



6-Spray a non-stick pan and pour in the noodle mix.

7-Bake the noodle mix at 350º for about 15 minutes.

8-While this is baking, you can go ahead and measure out your sauce & 1/2 C. more of the mozzarella cheese.

9-The next step is to add your toppings.  The sauce first, of course…


 You could totally get creative here!  Use pineapple & ham, more veggies (broccoli & olives), or even some chicken sausage!  But I kept it pretty traditional with mozzarella & turkey pepperoni.


10-Bake another 7 minutes, just until pepperoni is cooked and cheese is melty & gooey — yes, those are proper cooking adjectives 😉


This recipe made a lot for just two people, but I wasn’t complaining a bit… it gave us leftovers for lunch the rest of the week!  Which is definitely a good thing considering, I’m kind of desperate to get to the grocery store 😉

I served ours with steamed green beans tossed in a little bit of Lite Gazebo Room dressing + salt.  I’m telling you, that stuff is good on ANYTHING.  I also added a little bit more sauce to mine… that sauce is fantastic, by the way!  If you can find it, it’s totally worth the purchase.  The brand is Francesco Rinaldi and I got the Tomato, Garlic, & Onion variety.
Bran,  you would’ve been proud 😉


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