Spaghetti Pizza



  • 1 pound spaghetti
  • 1 pound lean ground beef
  • 1 cup milk
  • 2 eggs, beaten
  • salt and pepper to taste
  • 1 (32 ounce) jar Classico® Tomato and Basil Sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 tablespoon dried minced onion
  • 1 (8 ounce) package sliced pepperoni sausage
  • 3 cups shredded Cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large skillet over medium heat, cook beef until brown; drain.
  4. Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9×13 inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese.
  5. Bake in preheated oven until hot and bubbly, 30 minutes.

The menu at Farina’s, an Italian café on the newly-spruced up section of Main Street in Grapevine TX, is not particularly striking. Spinach artichoke dip. A meatball sandwich. A Muffaletta. Lasagna. Shrimp Scampi. Spaghetti. Pizza. Spaghetti pizza. Wait a min… huh?

That’s right: Spaghetti pizza. This isn’t spaghetti with a side of pizza, it’s pizza with a layer of spaghetti baked onto the top of it. Remember when spaghetti tacos were a thing? Well here’s another strange food combo just waiting for a teen television star to catapult it into the spotlight.

Now usually, I’m not a fan of pasta on pizza. You see it at some slice shops in New York and everywhere in Tokyo. Those pies generally come from the crap-holiest of the by-the-slice crapholes in the city, which means inferior crust, too-sweet sauce, waxy cheese, and in every case I’ve ever seen, cooked penne pasta that’s added to the pie without sauce, and baked to the precise degree that it becomes dry and rubbery, but not until charred and crisp (the way a good baked pasta should be).

Farina’s, on the other hand, takes the concept to a level I’ve never seen before. Saucy, cheesy spaghetti, piled onto a thin, crackery, bar-stylecrust, baked until the crust is nice and charred around the edges and the spaghetti just starts to crisp up on top.


Carb-on-carb is usually not my thing, and strangely topped pizza even less so, but in this case, I can make an exception. I may even cajole Adam into Home Slice’ing this one up. Adam?

The first spaghetti pizza was made at Farina’s when a regular customer asked the owner to combine his two favorite dishes on the menu. It’s since become such a hit with the regulars that it’s now an official menu item. (Unofficial tip: you can order it with homemade meatballs. Do.)


420 South Main Street Grapevine, TX 76051 (map); 817-442-9095;

Source: Slice

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