I remembered a recipe I had clipped from a Family Circle magazine some time ago. I made a few adaptations and made the recipe for lunch. We liked it, and I think it is a dish that would appeal to kids.
Turkey pepperoni can be used in this dish. I don’t care for it, so I degrease regular pepperoni using the microwave. I have included the directions to do that in the recipe.
Spaghetti Pepperoni Pie
1/2 lb. spaghetti, broken into thirds
1/3 c. dry bread crumbs
2 T. grated parmesan cheese (the shelf stable kind)
1/2 t. Italian seasoning
4 oz. sliced pepperoni (may use turkey pepperoni if desired)
1 jar (24 oz.) spaghetti sauce
2 c. shredded mozzarella cheese, divided
4 large eggs, slightly beaten
3 T. grated parmesan cheese
Prepare spaghetti according to package directions, cooking for 8 minutes. Drain spaghetti and set aside. Meanwhile, combine bread crumbs, parmesan cheese, and Italian seasoning in a small bowl and mix well. Pour into the bottom of a 10-inch pie pan and spread evenly. Set aside. Line a microwave safe plate with a paper towel. Place pepperoni slices on plate as you would for a pizza. Cover with another paper towel. Add another layer of pepperoni slices. Cover with another paper towel. Repeat one more time. Cover with a paper towel. Place plate in microwave and microwave on high about 30 seconds. Pat top paper towel to help it absorb excess grease from pepperoni. Stack 5 or 6 slices of pepperoni and cut into quarters with kitchen shears. Repeat with remaining pepperoni. Add pepperoni, spaghetti sauce and 1 1/2 c. mozzarella cheese to spaghetti. Mix well. Add eggs and mix until very well blended. Carefully turn spaghetti mixture into bread crumb lined pie pan. Spread spaghetti evenly. Place in a 350 degree oven and bake 30 minutes. Sprinkle remaining mozzarella and the 3 T. grated parmesan cheese over the top of spaghetti. Bake 10 minutes for or until cheese has melted. Remove from oven and let rest 10 minutes. Cute pie into 6 wedges. Serves 6.
Linking to: Melt in Your Mouth Monday