- 6
Ingredients
- 1 tsp salt
- 1/2 # dried spaghetti
- 2 tsp olive oil, plus 1 Tblsp
- 1 cup Basic Red Sauce, recipe follows, or store-bought sauce
- 1/2 cup chopped green bell pepper
- 2 tsp minced garlic
- 1 tsp Emeril's Original Essence
- 1 tsp Italian Seasoning
- 1/4 tsp crushed red pepper flakes
- 1 1/2 cups cubed mozzarella (4 ozs)
- 1/2 cup chopped black olives, optional
- 4 ozs button mushrooms, wiped clean and thinly sliced
- 4 large eggs
- 1/2 cup whole milk
- 3/4 cup sliced pepperoni
- 1/2 cup grated Parmesan
Preparation
Step 1
Boil water, add salt and spaghetti and stir to combine.
Cook pasta, drain and return to pot and toss with 2 tsp olive oil and set aside.
Preheat oven to 375
Lightly grease a 2 pt. casserole dish with the remaining olive oil and set aside.
In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, essence, italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to continue.
In a sep. bowl, whisk the eggs and milk. Transfer the pasta mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top and sprinkle with parmesan
Bake until bubbly and golden brown on top 20-25 minutes.