This just looks good. Maybe it’s because I’m hungry but I like what I see. You just never know what you’re going to get here on AgWired and right now it’s a recipe because it’s Pasta Month and the North Dakota Wheat Commission wants everyone to know it since if you’re eating pasta it might have got its start there.
You’ll notice that the recipe gives you choices on the meat but since it’s also Pork Month I know which one you’ll choose. At least the folks at the National Porkboard are hoping that’s the case.
Spaghetti Pizza
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.
Source: Wheat Foods Council