Spaghetti Pizza

Spaghetti Pizza, Kansas Wheat, National Festival of Breads
This recipe is from the 1994 Kansas Wheat Commission Recipe booklet originally submitted by Cindy Falk, KWC Test Kitchen Director. “It is a go-to family favorite that  can be made ahead and refrigerated, then popped in the oven right before dinner guests arrive”.  It can also be made ahead of time and frozen for a later meal.  The recipe can easily be doubled for a larger pizza.

To update the recipe Falk used whole grain spaghetti which is an excellent source of fiber. 


½ pound lean ground turkey, beef or pork
1 medium clove garlic, peeled and minced
6 ounces uncooked spaghetti
½ cup skim milk
1 egg, beaten
2 cups spaghetti sauce
1 cup shredded, part-skim mozzarella cheese


  1. Preheat oven to 350°F. Spray a 12” - 14” pizza pan with cooking spray.  Do not choose a pizza pan with holes designed for a crisp crust.
  2. In a small skillet, brown meat with minced garlic; drain.
  3. Break spaghetti into 3-inch pieces. Cook according to package directions; drain thoroughly.
  4. In large bowl, combine milk and egg. Stir in thoroughly drained spaghetti.
  5. Pour into prepared pan.
  6. Top with sauce, meat, cheese, and your choice of toppings: drained sliced  mushrooms, drained sliced ripe olives,  chopped green pepper and sliced pepperoni.
  7. Bake 25-30 minutes or until spaghetti crust is firm and cheese melts. Serve immediately.

Makes 8 servings.

Note: This recipe can easily be doubled, except Cindy recommends using only 3 cups spaghetti sauce. Bake in a greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan.

Nutrition Per Serving: Pizza made with ground turkey, sauce, and part-skim cheese with no additional topping.

(1/8th of pizza, 142 g): 180 calories,3.5g fat, 4g fiber, 2g saturated fat, 0g trans fat, 25g carbohydrates,19mg cholesterol,422mg sodium,15g protein,5mg vitamin C, 2mg iron, 151mg calcium. 

Spaghetti Pizza, Kansas Wheat, National Festival of Breads