BAKED SPAGHETTI
- 16 ounces spaghetti
- 2 cups tomato pasta sauce
- 1 onion, diced
- 2 teaspoons olive oil
- 6 cloves garlic, minced
- 1 cup pepperoni, diced
- 3 cups shredded mozzarella
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 eggs
- ½ cup milk
- Grated parmesan
- Preheat oven to 375 degrees.
- Prepare spaghetti according to package instructions. Toss cooked spaghetti in tomato pasta sauce.
- Saute onion in a skillet with olive oil over medium heat for 4 minutes. Add garlic and saute for 2 more minutes.
- Toss spaghetti, onion, garlic, pepperoni, mozzarella, salt, and pepper in a large bowl.
- In a sperate bowl whisk together eggs and milk.
- Transfer spaghetti mixture to a greased 9x13 baking dish. Pour egg mixture over spaghetti. Top with grated parmesan.
- Bake for 30 minutes.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/11/12/spaghetti-squash-and-zucchini-bake/
3.5.3251