Hey now, hey now this is what dreams are made of (thanks, Lizzie McG). Yes, your prayers have been answered and fulfilled in the most cheesy, carby, circular way possible. Growing up in Chicago means that I am no stranger to deep dish pizza, and occasionally, I can be quite the pizza snob. Therefore, when my mom texted me asking me to pick up ingredients for a pizza she was making, I was skeptical. Why not order in? However, when it finally came time for dinner, my trepidation was proved pointless. Don’t get me wrong, my mom is a good cook, but this spaghetti pizza frankenfood quickly became the #1 best thing ever made in her kitchen. Peep this recipe to find out why it rocketed to the top so quickly.
- Prep Time:20 minutes
- Cook Time:27 minutes
- Total Time:47 minutes
- 6 oz spaghetti
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoon butter
- 1/2 cup chopped onion
- 1 cup sour cream
- 1 pound Italian Sausage
- 6 oz tomato paste
- 1 cup water
- 4 oz shredded mozzarella cheese
Snap the spaghetti in half and boil it until it’s cooked through.
#SpoonTip: Salt the water for better flavor.
Combine the pasta with the eggs and the Parmesan cheese.
#SpoonTip: Mix the cheese while the pasta is still warm to get it nice and melty.
Smush the pasta mixture around the sides to form the “crust,” using a greased 10-inch pie pan.
Saute the onions with the butter in a separate pan.
#SpoonTip: Stop when the onions lose their crunch and become soft.
Stir the sour cream into the onions.
Fill the spaghetti crust with the sour cream and onion mixture.
Cook the sausage in a skillet until done.
#SpoonTip: Always remember to drain the grease after cooking.
Stir the tomato paste and water in with the sausage, and let it simmer for ten minutes.
Spoon sausage mixture over the sour cream.
Bake at 350°F for 25 minutes.
Sprinkle mozzarella on top and bake until the cheese is nice and melty.
#SpoonTip: Be liberal with cheese (because cheese is bae).