Ingredients
Units
Scale
- 4 cups (minimum) left over spaghetti in Bolognese or Marinara sauce
- 2 jumbo eggs
- 1 Tbsp. egg whites
- 1/2 cup freshly grated Parmesan cheese
- 1 large ball of fresh mozzarella (or ricotta if you prefer)
- 1 pound ground beef or pork (or 1/2 and 1/2 of each)
- Seasonings of choice (I liberally sprinkle Accent, Mrs. Dash Tomato Basil Flavor, and Nature’s Seasoning)
- 2 – 3 Tbsp. olive oil
- 4 large cloves of freshly minced garlic
- 1 green pepper, chopped
- 1/2 onion, chopped
- 1/4 lb. diced Genoa salami (or prosciutto)
- 1 small can sliced mushrooms, drained . . . or fresh if you have them on hand
- 1/2 package of sliced turkey pepperoni (or regular pepperoni)
- 2 packets or containers of pizza sauce (Trader Joe’s is very good)
- 1 7 to 8 oz. package of 5 to 6 shredded cheese Italian blend
Instructions
- In a medium casserole dish place the left-over spaghetti Bolognese and spread evenly.
- Combine the egg and egg whites and blend in the Parmesan cheese to the mixture.
- Pour this egg-cheese mixture evenly over the top of the spaghetti Bolognese.
- Spread the fresh mozzarella (or ricotta) over the spaghetti.
- Saute and brown the ground beef with seasonings of choice.
- In a large frying pan, heat 2 – 3 Tbsp. olive oil.
- Add the chopped green pepper, minced garlic, chopped onion, and diced salami.
- Cook for about 5 minutes.
- Do not burn the garlic.
- Add to the sautéed, seasoned and browned beef.
- Spread the beef-vegetable mixture over the mozzarella.
- Layer sliced mushrooms.
- Layer the pepperoni.
- Pour the pizza sauce on top and spread evenly.
- Generously sprinkle the shredded cheeses over the top.
- Place spaghetti on lower rack of pre-heated oven.
- Bake for 45 minutes at 350 degrees, or until your preferred level of doneness, usually when the cheese is melted and golden brown.
