If you love spaghetti, you must try this flavorful Supreme Pizza Spaghetti — a delicious fusion of pizza and spaghetti.

As a child, I wasn’t always a fan of spaghetti and meatballs. I preferred plain noodles tossed with butter and finished with a generous dusting of Parmesan — no marinara or meat sauce required.

In my teens I discovered chicken spaghetti, which quickly became a favorite. It had everything I wanted without a heavy tomato sauce. This version came from my grandmother’s cookbook. She passed away this summer, and her recipes and memories have become especially precious to me.

As a food blogger, I enjoy reimagining classic, comforting dishes. Supreme Pizza Spaghetti evolved from my grandmother’s chicken spaghetti casserole. I initially tried making it with pizza sauce, but the result looked overwhelmingly red and unappealing. Her recipe called for cream of mushroom soup, and I kept it in this version to add creaminess and balance the colors.

I’m also excited to share that I teamed up with the National Pork Board to highlight comforting home-cooked meals. Pork has always been a staple in my household, and it features nicely in this recipe.

ENJOY ~ Meagan

Supreme Pizza Spaghetti

Ingredients

• 8 oz. whole wheat spaghetti
• 1 lb. ground pork
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• 1 cup mushrooms, chopped
• 1 large green bell pepper, diced
• 1 4.25 oz. can olives, sliced
• 1 14.5 oz. can Italian-style diced tomatoes, drained
• 1 10¾ oz. can cream of mushroom soup
• ½ tsp salt
• 1½ cup pizza blend cheese, shredded (divided)
• 15 pepperonis

Instructions

Preheat the oven to 350°F (175°C).

Cook the spaghetti according to package directions. Drain and set aside.

In a large skillet over medium heat, brown the ground pork. Stir in the garlic powder and Italian seasoning. Add the mushrooms, diced bell pepper, sliced olives and drained diced tomatoes. Cook another 5–7 minutes until the vegetables are tender. Stir in the cream of mushroom soup, salt and 1 cup of the shredded cheese until combined.

Transfer the cooked noodles to a large bowl and add the meat and cream mixture. Toss until everything is well incorporated. Place the mixture into a large casserole dish and cover.

Bake for 20 minutes. Remove from the oven, top with pepperonis and the remaining ½ cup of cheese, then return to the oven for 5 minutes more, until the cheese is melted and bubbly. Let rest a few minutes before serving.

Did you make this recipe?

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Disclosure: This is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own.