Madame Huffmaster’s Food Cravings: Spaghizza Edition

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One beautiful morning, I asked Mrs. Huffmaster what her favorite culinary dish was. To my horror, she replied with, “Uhh, spaghetti.” When I attempted to pull more information from her, she simply said, “Oh, and pizza. Man, I love pizza.” Her happy claps were confirmation enough that she was indeed telling the truth. Spaghetti. Pizza. Woman. Yes, indeed. Spaghetti. Pizza. Spaghet. Pizza. Spagh. Izza. SPAGHIZZA. Some soccer mom got bored one Friday night as Thursday’s leftover spaghetti called to her, moaning from the fridge. She came up with a (maybe, most likely not) delicious combo: spaghizza. Delicioso. Let’s jump right in to this recipe!

Spaghizza by Three Different Mom-Inspired Websites (Diane’s Kitchen, Awesome Jelly, and Key Ingredient)

Ingredients:

  • 1 box of spaghetti noodles
  • 4 eggs
  • ½ cup of milk
  • ¾ cup of grated parmesan cheese
  • 1 tsp of dried oregano (if you don’t have oregano, just find a leafy substance in your spice cabinet and use that-they’re all pretty much the same in taste; DO NOT use weed)
  • 2 tsp minced garlic
  • 1 jar store bought spaghetti sauce
  • 3 cups of shredded mozzarella cheese
  • Pepperonis

Procedure:

PREHEAT OVEN TO 375 ℉

Cook the box of noodles, according to the instructions given by its manufacturer. Set the noodles to the side, in a covered bowl. Take a large bowl and whisk the eggs, milk, parmesan, oregano, and garlic together. You will need a whisk to be able to do this. Once that is all whisked together and yellow, pour your noodles into the bowl, turning them slowly (by hand or with tongs) to coat them thoroughly with the wet stuff.

Once your spaghetti is nice and moist, pour the whole mixture into a greased 9 in by 13 in casserole dish. Make sure the noodles are tightly packed into it, because this is your crust. You can use your hand to pack the noodles down. Then pour your sauce on top, completely covering the spaghetti. Generously sprinkle the mozzarella all over your spaghizza. Place pepperonis where you want them. You can skip the pepperonis, but I feel that they add a nice meaty taste and texture to the meal.

After your oven is preheated, place the spaghizza onto the middle rack and cook for about 30 minutes. It should appear to be lightly browned. Once it’s out of the oven, allow it to cool for 10 minutes, so that the noodles can stiffen. This way, it is more enjoyable and more like pizza. Buon appetito!

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