Deep Dish Spaghetti And Meatballs Pizza Recipe

Let’s dive into spaghetti casserole madness and embrace that magical moment when cheesy, saucy pasta becomes a crispy, crunchy pie—it’s a comfort food adventure worth every bite! 🍝✨

My Deep Dish Spaghetti and Meatballs Pizza unites two of my favorite comfort foods into one delicious dish. I love how the spaghetti forms a unique crust, and the savory blend of ground beef, garlic, and onions gives such depth to the pizza.

Rich marinara sauce and a generous layer of mozzarella cheese really amp up the flavor. And topped with oregano, basil, and a hint of red pepper flakes, this dish is downright irresistible.

I always enjoy garnishing with freshly grated Parmesan and vibrant basil for an added touch. It’s a delightful meal that’ll warm you up and leave you satisfied.

Ingredients

• Spaghetti: High in carbohydrates, provides energy, and is versatile in dishes.
• Olive Oil: Healthy monounsaturated fats, enhances flavor and texture.
• Ground Beef: Rich in protein, iron, and essential nutrients, adds savory depth.
• Garlic: Adds aromatic flavor, contains antioxidants and potential health benefits.
• Onion: Provides natural sweetness, depth of flavor, and beneficial phytochemicals.
• Oregano and Basil: Robust herbs offer aromatic earthy flavors and antioxidants.
• Parmesan Cheese: Adds savory, umami flavor and a boost of protein and calcium.
• Marinara Sauce: Tomatoes provide antioxidants, lycopene, and a tangy, rich base.
• Mozzarella Cheese: Melty texture, mild flavor, protein, and calcium-rich.

Ingredient Quantities

• 1 lb spaghetti
• 2 tbsp olive oil
• 1 lb ground beef
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup Parmesan cheese, grated
• 2 cups marinara sauce
• 3 cups mozzarella cheese, shredded
• 2 eggs
• 1/4 cup bread crumbs
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish (optional)

How to Make this

1. Heat your oven to 375°F (190°C). Boil a large pot of salted water. Cook the spaghetti in the pot of water until al dente. Drain the pasta, and then set it aside.

2. In a big frying pan over medium heat, pour in 1 tablespoon of olive oil and add the onions and garlic. Cook until translucent. Add 1 pound of ground beef and continue cooking, stirring occasionally, until the meat is nicely browned. Add the following seasonings and spices and stir:

– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/4 teaspoon red pepper flakes
– 1 teaspoon salt
– 1/2 teaspoon black pepper (or to taste)

3. Once the beef is fully cooked, add the marinara sauce to the skillet.

4. In a large bowl, combine the spaghetti that has just been cooked with the remaining 1 tbsp olive oil, 1 cup of mozzarella cheese, the Parmesan cheese, and two well-beaten eggs.

5. Oil a deep-dish pizza pan or a 9-inch springform pan. Form the spaghetti mixture into a “crust” by pushing it into the bottom and up the sides of the pan.

6. Cover the spaghetti crust with half of the mixture of meat sauce, spreading it evenly.

7. Distribute 1 1/2 cups mozzarella cheese evenly on top of the meat sauce.

8. Spread the remaining meat sauce evenly over the top. Then sprinkle the rest of the mozzarella cheese evenly on top.

9. Spread the bread crumbs across the uppermost layer of cheese.

10. Place in the preheated oven and bake for 25-30 minutes or until bubbling and golden brown. Remove from oven and let rest for a few minutes before cutting into pieces. Serve with fresh basil if you like.

Equipment Needed

1. Oven
2. Large pot
3. Colander
4. Large frying pan or skillet
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Large bowl
9. Measuring spoons
10. Measuring cup
11. Whisk or fork (for beating eggs)
12. Deep-dish pizza pan or 9-inch springform pan
13. Oven mitts
14. Aluminum foil (optional, for covering)
15. Grater (for cheese)
16. Serving knife or pizza cutter (for cutting slices)

FAQ

• Can I use another type of pasta instead of spaghetti?You can, of course, replace spaghetti with other pastas, such as linguine or fettuccine, but there is no denying that spaghetti provides the best texture for this dish.
• Is there a vegetarian option for this recipe?To create a version that is vegetarian, exchange the ground beef for plant-based ground meat or leave it out completely and put in more vegetables, such as mushrooms and bell peppers.
• Can I use store-bought meatballs instead of homemade?Without a doubt, purchasing ready-made meatballs can be an effortless and rapid substitute. Just be certain that they are indeed cooked prior to their addition to the pizza.
• How can I make this recipe gluten-free?Substitute gluten-free pasta and gluten-free bread crumbs for their gluten-containing counterparts, and make certain that all other components of this dish, including the marinara, are gluten-free.
• Can I prepare this dish in advance?Certainly! The meatball mixture and spaghetti can be prepped ahead of time. They can be mixed and baked right before serving. Here’s how to do it.

  1. Prepare the meatball mixture.
  2. Cook the spaghetti.
  3. Combine.
  4. Bake.
  5. Serve.

  When it comes to meatballs, I am not a fan of the mix-and-bake method. In my opinion, meatballs should be pan-fried or baked until browned, then simmered in sauce until cooked through. But there’s nothing stopping you from making a mound of meat and doing it your way.

• Is there a way to add more vegetables to this dish?Of course! The sauce can have added to it not just bell peppers, chopped, but also mushrooms or spinach, increasing not just the quantity but also the quality of the sauce’s ingredients: the veggie kind.

Deep Dish Spaghetti And Meatballs Pizza Recipe Substitutions and Variations

Ground turkey or chicken: a substitute for lighter ground beef.
Pecorino Romano: substitute for Parmesan with this cheese if you want a sharper flavor.
Breadcrumbs: Use almond flour to substitute for a gluten-free version.
Substitute for Marinara sauce: Use Alfredo sauce for a creamy variation.
Basil leaves fresh enough to make a famous caprese salad: check. (In fact, I’ve planted a basil plant just outside my kitchen, where I’m guaranteed to have fresh foliage even deep into winter.) But if you’re a caprese purist—this is not yet the era of faux caprese, after all—you might not want to use anything but basil. And you might think of not using anything but the combo of tomatoes and mozzarella to which basil is the cheerful foil.

Pro Tips

1. Spaghetti Doneness: Cook the spaghetti slightly under the al dente point since it will continue to cook in the oven. This prevents it from becoming mushy in the final dish.