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Dec 24

Baked Pizza Spaghetti

Weight Watchers calls this recipe “Spaghetti Pizza” but I feel that choice of word order is deceptive because it in no way resembles a pizza in the typical sense. It is, however, very tasty and combines the flavors of pizza and spaghetti (and who doesn’t like those?). The original recipe calls for the addition of ¼ c of basil, but since I didn’t have any on hand when I made this, it’s omitted in my version. I also substituted reduced fat mozzarella and turkey pepperoni for the regular versions which lightened it up a bit more and tasted delicious (I love turkey pepperoni).

One of my co-workers also made this recipe after seeing mine and omitted the pepperoni altogether and also gave hers rave reviews. You could add any of your favorite pizza toppings and this would turn out well.

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Baked Pizza Spaghetti

Yield: 10 servings


  • 12 oz uncooked whole-wheat spaghetti
  • 2 large egg whites
  • 1 large egg
  • 2/3 cup skim milk
  • 3/4 tsp garlic powder
  • 1/2 tsp table salt
  • 1 1/2 tsp dried oregano
  • 9 oz shredded reduced fat mozzarella cheese, divided
  • 32 oz jarred spaghetti sauce
  • 2 oz turkey pepperoni, finely julienned


  1. Preheat oven to 400. Coat a 9×13 baking dish with cooking spray and set aside.
  2. Break spaghetti into 2-inch pieces and cook according to package directions. When finished, drain and cool.
  3. Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano and 1/3 of mozzarella. Add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes and remove from oven.
  4. Reduce oven temperature to 350ºF.
  5. Spread spaghetti sauce over pasta and sprinkle with the remaining cheese. Sprinkle pepperoni evenly over cheese layer.
  6. Return to oven and bake until cheese is bubbly, about 30 minutes.

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on

Adapted from


16 Responses to “Baked Pizza Spaghetti”

  1. #
    Psydeways — December 24, 2010 @ 12:30 pm

    That looks yum.

  2. #
    Allyssa — October 13, 2011 @ 11:48 pm

    I’m making this for dinner tonight. So excited!!

    • emilybites replied: — February 23rd, 2012 @ 3:27 pm

      Hope you loved it!

  3. #
    Anonymous — February 23, 2012 @ 1:25 am

    Do you have calorie information for thi?

    • emilybites replied: — February 23rd, 2012 @ 3:29 pm

      I’m currently in the process of going back through all my older recipes and calculating the NI, but it’s time consuming! I will try to get to this one soon, but if you want it sooner you can always run it through the recipe builder at (which is what I use to determine the NI). Thanks!

  4. #
    Lacey — February 24, 2012 @ 11:25 pm

    I made this last night, minus the pepperoni, plus onions, bell peppers, and mushrooms. Yummy! Thanks for a great recipe.

    • emilybites replied: — February 25th, 2012 @ 11:35 pm

      Yum! This is definitely an easy recipe to customize with your favorite toppings. Glad you liked it!

  5. #
    Anonymous — February 28, 2012 @ 4:45 pm

    made this last night it was super easy to make and very yummy! it was a hit in our house. we also made the taco cupcakes for this week. love your page thanks!

    • emilybites replied: — March 1st, 2012 @ 12:58 am

      Thanks! Happy to hear this was a hit 🙂

  6. #
    Anonymous — August 2, 2012 @ 7:45 pm

    Can you freeze this?

  7. #
    Anonymous — December 1, 2012 @ 10:30 pm

    Hmmm… I think I’ll try it with spaghetti squash…

  8. #
    Amee — December 30, 2012 @ 7:30 am

    This looks delicious. Would a serving for this just be a cup?

  9. #
    Anonymous — February 3, 2013 @ 1:34 am

    Yes. What is the actual serving size?

  10. #
    Anonymous — October 29, 2013 @ 3:49 am

    It would definitely be helpful to know how much one serving is here.

    • Emily Koenigsberg replied: — October 29th, 2013 @ 3:53 am

      It makes 10 servings. You simply cut it into 10 equal pieces. Hope that’s helpful!

  11. #
    Sarah Benedict — February 17, 2014 @ 5:47 pm

    Wow, this sounds delicious! Do you think this would freeze well?

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