1 lb spaghetti
1 TB plus 1 tsp olive oil, divided
4 large eggs, beaten
2 c pizza sauce, divided (use pizza sauce, not pasta sauce)
1 c pepperoni slices, roughly chopped
3 TB grated Parmesan cheese
1/2 tsp salt
1 c shredded Italian blend cheese, divided
8 whole pepperoni slices
DirectionsPreheat oven to 350 degrees.
Cook the spaghetti according to package directions, then drain and toss with 1 tablespoon olive oil. Let cool for about 10 minutes.
Lightly grease a deep 9 to 10 inch pie pan with the remaining teaspoon OLIVE OIL.
Stir the eggs, 1 cup of the pizza sauce, chopped pepperoni, parmesan and salt together in a large bowl.
Add the cooked pasta and stir well until all the ingredients are combined and the pasta strands are evenly coated with the sauce.
Pour half the pasta mixture into the prepared pie pan. sprinkle 1/2 cup of the shredded cheese over the pasta. Then drizzle 1/2 cup pizza sauce over the pasta. Repeat.
Top the pie with the whole pepperoni slices.
Bake for about 30 minutes, until the pie is sizzling around the edges and the top of the pie is golden brown.
Let the pie rest for 10 minutes before slicing and serving (important!).