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a rectangular baking pan of pressed spaghetti-crust pasta bake topped with red tomato sauce, melted mozzarella, pepperoni slices and black olive rings, with a square removed to reveal the compact noodle base
Rachel Kim

Pizza Pasta Bake

Press spaghetti into a shallow base with egg and Parmesan, then add tomato sauce, mozzarella and pepperoni as a separate topping. This pasta bake cuts into squares instead of lifting in loose strands, so let the noodles cool briefly before the eggs go in. Tossing eggs into steaming-hot spaghetti can set them in streaks before they help bind the base, and a short first bake gives the topping something firm enough to sit on without sinking through.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry spaghetti
  • 1 tbsp fine salt for pasta water
  • 2 large eggs
  • 1/2 cup finely grated Parmesan
  • 2 tbsp olive oil divided
  • 1 1/2 cups thick plain tomato sauce
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 6 oz low-moisture mozzarella grated
  • 3 oz sliced pepperoni
  • 1/3 cup sliced black olives drained

Method
 

  1. Heat the oven to 400°F. Boil spaghetti in water with the tablespoon salt until 2 minutes short of the package time. Drain, toss with 1 tablespoon oil and spread in a large bowl to cool for 5 minutes.
  2. Beat eggs with Parmesan and toss thoroughly through the warm, not steaming, noodles. Grease a 9-by-13-inch metal baking pan with remaining oil and press spaghetti into an even base.
  3. Bake the base for 12 minutes until starting to set. Mix tomato sauce with oregano and garlic powder.
  4. Spread seasoned sauce over the base and scatter with mozzarella, pepperoni and olives. Bake for 15 to 18 minutes until the topping bubbles and the center reaches 165°F.
  5. Rest for 10 minutes and cut into 8 squares with a wide spatula.