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Pizza Spaghetti

This Pizza Spaghetti recipe is made with simple ingredients like cooked spaghetti, olives, and bell pepper all covered in a pizza sauce, seasoned with Italian herbs and garlic, baked to cheesy perfection. It is on the table in around 20 minutes no one will know it is vegan.

Closeup on the Pizza Spaghetti, showing Pepperoni slices, olives, and melted vegan cheese.

Easy pasta recipes are always the way to go for me. 

You should check out my Creamy Mushroom PastaCacio e PepeTetrazzini, or Million Dollar Spaghetti.

If you are looking for more pasta ideas, I’m always happy to help. Feel free to browse around, my kitchen is always open.

Ingredients for making these Pizza Spaghetti on a wooden board.

Onions, and bell pepper are sauteed in a large pot, precooked spaghetti then added.

Why this is the best Pizza Spaghetti recipe

This is an easy recipe made with leftover pasta, so you can relax while cooking. As always, I also bring you step by step pictures with which it is even easier to prepare with always perfect results.

My dish really lives from its simple flavors from garlic, Italian herbs, and tomato sauce that when combined just get to another level.

Filling and budget friendly, this will make a good amount of portions and you can easily double the amount depending on how large your casserole dish is.

Mariana sauce and seasonings are added to the pasta.

Pepperoni slices and olives are added to the pot.

What you need for this Pizza Spaghetti recipe

When you go ahead with treating yourself to one of the best pasta dishes ever, make sure you have the following ready at hand:

  • spaghetti
  • olive oil
  • onions
  • garlic
  • olives
  • tomato sauce

 

  • vegan mozzarella
  • vegan pepperoni
  • Italian herbs
  • crushed paprika
  • chili flakes
  • bell pepper
  • vegan parmesan

After adding vegan cheeses, everything is mixed in one large pot.

The Pizza Spaghetti mix is transferred to a casserole baking dish and covered in extra vegan cheese.

How to make Pizza Spaghetti

Preheat oven to 430°F and you will need a 10×10 inch casserole dish greased with a bit of olive oil.

In a large pot or casserole heat oil. When hot, add onions and bell pepper and fry for 3 minutes.

Remove from heat, add cooked spaghetti, tomato sauce, half of the vegan mozzarella, vegan parmesan, 3/4 of the vegan pepperoni. 

View of the Pizza Spaghetti in the casserole dish before and after baking.

Season with smoked paprika, chili flakes, Italian herbs, and finally salt and pepper .

Mix everything together, transfer to the casserole dish. Top with remaining vegan pepperoni and cheeses, bake for 15 minutes, serve on plates.

Leftovers can be simple stored and will last for around 5 days.

A large portion of the Pizza Spaghetti is lifted from the casserole.

Variations:

Use crushed or chopped tomatoes instead of tomato sauce for a heartier texture.

You can easily add other vegetables like mushrooms, spinach, corn and more.

Double or triple batch to make large amounts, easy done for meal prep.

Collage of two pictures of the Pizza Spaghetti with recipe title text.

Snap a picture, if you make these Pizza Spaghetti.

Show me all your remakes with a tag on Instagram or Facebook.

Cheers, Florian.

A large portion of the Pizza Spaghetti is lifted from the casserole.

Pizza Spaghetti

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This Pizza Spaghetti recipe is made with simple ingredients like cooked spaghetti, olives, and bell pepper all covered in a pizza sauce, seasoned with Italian herbs and garlic, baked to cheesy perfection. It is on the table in around 20 minutes no one will know it is vegan.

Ingredients

  • 5 cups spaghetti cooked (use gf, if needed)
  • 3 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cups tomato sauce
  • 1/2 cup onions, finely chopped
  • 1 cup vegan pepperoni
  • 1 cup vegan mozzarella
  • 1 cup black olives, chopped
  • Vegan Parmesan Cheese (3 ingredients, 1 min)
  • 1/2 cup bell pepper, finely chopped
  • 2 tsp chili flakes
  • 1 Tbsp Italian herbs
  • 2 tsp crushed paprika
  • salt, pepper to taste

Instructions

  1. Preheat oven to 430°F and you will need a 10x10 inch casserole dish greased with a bit of olive oil.
  2. In a large pot or casserole heat oil. When hot, add onions and bell pepper and fry for 3 minutes.
  3. Remove from heat, add cooked spaghetti, tomato sauce, half of the vegan mozzarella, vegan parmesan, 3/4 of the vegan pepperoni.
  4. Season with smoked paprika, chili flakes, Italian herbs, and finally salt and pepper .
  5. Mix everything together, transfer to the casserole dish. Top with remaining vegan pepperoni and cheeses, bake for 15 minutes, serve on plates.
Nutrition Information:
Yield: 4 Serving Size: 2.5 cups
Amount Per Serving: Calories: 750Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 766mgCarbohydrates: 78gFiber: 5gSugar: 4gProtein: 40g
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Ciara

Thursday 10th of September 2020

This was SO GOOD! So well balanced, the saltiness of the olives and vegan pepperoni with the other ingredients. Aswell as the storebought & homemade cheese in the ingredients I also added in these vegan brand mediterranean tomato & basil cheese slices. It went so well with the pepperoni spaghetti! this was one of the most satisfying fulfilling dinners I made all year, my housemates adored it too! thank you for sharing your adaptations of classic flavour recipes! I am so appreciative of them

Florian

Thursday 10th of September 2020

Thanks a bunch for your amazing feedback and making it, Ciara. Would you mind leaving a star rating with your review. This is super helpful for other readers. Thanks so much.

Patricia Z.

Wednesday 15th of July 2020

I love this recipe as well as all of Florian’s recipes that I’ve tried! I’m not even vegan/vegetarian — But my daughter is! I was looking up in general easy meals to make and contentednesscooking came up! Everything looked delicious And very doable for me to make! So happy I found this site! I make the recipes either vegan or regular depending on who I’m cooking for! All love what I’ve made either way! Right now I am making the artisan buckwheat bread which is “resting” in the warmth today on my windowsill ! I can bake it tomorrow AM! Looking forward to that, too!