Loaded Pizza Spaghetti Bake

This loaded pizza spaghetti bake is a hearty family favourite that brings together tender pasta, rich tomato sauce, melted cheese, and classic pizza toppings in one comforting dish. The texture is soft and saucy underneath with a golden, bubbly topping that stretches beautifully when served. It is an easy, forgiving recipe that suits busy weeknights and relaxed weekend cooking alike. From start to finish, you can have it on the table in about an hour.

Ingredients

For the spaghetti base

• 300 g dried spaghetti
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 400 g minced beef or turkey
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste

For the sauce

• 500 ml tomato passata
• 2 tbsp tomato purée
• 1 tsp sugar
• 2 tbsp water

For the pizza topping

• 150 g sliced pepperoni or cooked sausage
• 1 small green bell pepper, diced
• 1 small red onion, thinly sliced
• 200 g mozzarella, grated
• 50 g cheddar, grated
• Fresh parsley or basil, finely chopped

How to Make Loaded Pizza Spaghetti Bake

Prepare the oven and pasta

Preheat the oven to 190°C, 170°C fan. Bring a large pan of salted water to the boil and cook the spaghetti until just al dente. Drain well and set aside.

Make the meat sauce

Heat the olive oil in a wide pan over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Stir in the garlic and cook for 30 seconds. Add the minced meat and cook until browned, breaking it up with a spoon. Season with salt, pepper, oregano, and basil.

Combine and assemble

Stir the passata, tomato purée, sugar, and water into the pan. Simmer gently for 8 to 10 minutes until thickened slightly. Add the cooked spaghetti and mix well so every strand is coated. Spoon the mixture into a lightly greased baking dish.

Add toppings and bake

Scatter the pepperoni, bell pepper, and red onion evenly over the top. Sprinkle with mozzarella and cheddar. Bake uncovered for 20 to 25 minutes until the cheese is melted, golden, and bubbling at the edges.

Rest and finish

Remove from the oven and leave to rest for 5 minutes. Sprinkle with fresh parsley or basil before serving.

Tips

How do I stop the bake from drying out?

Make sure the spaghetti is well coated in sauce before baking. If your sauce looks thick, add a splash of water or stock.

Can I make this ahead of time?

Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake fresh when needed, adding 5 extra minutes to the cooking time.

What cheese works best for a stretchy topping?

Mozzarella gives the best melt, while a little cheddar adds flavour. A mix works beautifully.

Serving Suggestions

• Serve with a crisp green salad and a light vinaigrette
• Add garlic bread or focaccia on the side
• Finish with a simple fruit dessert or ice cream

Storage

Room temperature

Let the bake cool completely. It can sit at room temperature for up to 2 hours before storing.

Refrigerator

Cover well and refrigerate for up to 3 days. Reheat in the oven or microwave until piping hot.

Freezing

Freeze individual portions in airtight containers for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 48 g
• Protein: 32 g
• Fat: 24 g
• Saturated fat: 11 g
• Sodium: 780 mg

Nutritional values are estimates and can vary depending on ingredients used.

FAQs

Can I make this recipe vegetarian?

Yes. Swap the minced meat for cooked lentils, mushrooms, or a plant based mince.

Can I use a different pasta shape?

Absolutely. Penne, fusilli, or rigatoni all work well and hold the sauce nicely.

How do I reheat leftovers without drying them out?

Cover the dish with foil and reheat in the oven. Add a spoon of water or sauce if needed.

Is this suitable for children?

Yes. You can reduce the seasoning slightly and skip spicy toppings for a milder version.