Sheet Pan Spaghetti Pizza
Spinach-Caesar Salad
Ingredients
- 1 (16-oz) pkg spaghetti, broken
- ½ lb ground beef
- ½ cup milk
- 2 large eggs
- 1 tsp garlic salt
- 2 (8-oz) pkg shredded mozzarella cheese, divided
- 1 (24-oz) jar marinara sauce
- ½ (6-oz) pkg pepperoni
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 400°F. Cook spaghetti according to package directions; drain.
- Meanwhile, cook beef in a large skillet over medium-high heat until browned and crumbly; drain. Season with salt and pepper, if desired.
- Whisk together milk, eggs, and garlic salt in a large bowl. Add pasta and 2 cups mozzarella; stir until blended. Spread in a greased 18- x 13-inch rimmed baking sheet, pressing down gently. Bake 15 minutes.
- Reduce oven temperature to 350°F. Spread sauce over pasta. Top with beef mixture, pepperoni, and 2 cups mozzarella.
- Bake 20 to 25 minutes or until top is bubbly. Sprinkle with Parmesan. Let stand 10 minutes before cutting.
Side Dish Ingredients
- 1 (17.8-oz) Caesar salad kit
- 1 (5-oz) pkg baby spinach
- ¾ cup roasted, salted sunflower kernels
Side Dish Instructions
- Prepare salad according to package directions in a large bowl. Add spinach and sunflower kernels; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
772
|
247
|
1019
|
| Fat (g) | 33 | 19 | 52 |
| Sat. Fat (g) | 16 | 4 | 20 |
| Protein (g) | 45 | 8 | 53 |
| Carb (g) | 71 | 11 | 82 |
| Fiber (g) | 8 | 4 | 12 |
| T. Sugs (g) | 9 | 1 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
