This Baked Spaghetti Pizza is made with spaghetti tossed in marinara and sausage, poured into a round pan ringed with biscuit dough puffs like a pizza crust, then topped with mozzarella and baked until the puffs turn golden. It’s the viral trend that turns a plate of spaghetti into something that looks and eats like a giant pizza.

I make this for a fun family dinner or when I want something with more visual payoff than a regular baked spaghetti. The dough puffs around the edge are the part that makes people ask what it is before they even take a bite. I like serving this next to Homemade Mac and Cheese Pizza or Old Fashioned Baked Spaghetti and Beef Pie for a bigger pasta-meets-pizza spread.

If you like fun, over-the-top pasta bakes like this one, these are worth trying too:

Viral Baked Spaghetti Pizza Styled Casserole

Ingredients You’ll Need

A tube of refrigerated biscuit dough, cut in half and placed around the pan’s edge, is what creates that pizza crust ring once baked. Cooking the spaghetti slightly under al dente keeps it from turning mushy during the second bake.

Ingredients

12 oz spaghetti
1 lb Italian sausage, casings removed
1 small onion, diced
3 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 tsp dried oregano
1 tube (16.3 oz) refrigerated large biscuits
2 cups shredded mozzarella cheese
1/2 cup sliced pepperoni
Salt and pepper, to taste
Chopped fresh basil, for serving

Directions

Preheat your oven to 375°F and grease a deep 12-inch round pan or oven-safe skillet.
Bring a large pot of salted water to a boil and cook the spaghetti for 2 minutes less than the package instructions, until just shy of al dente.
Drain and set aside – the pasta will finish cooking in the oven.
In a large skillet over medium heat, cook the Italian sausage and onion, breaking the sausage apart, until browned and the onion is softened, about 8 minutes.
Stir in the garlic and cook for 30 seconds, just until fragrant.
Drain any excess fat.
Add the marinara sauce and oregano to the skillet, stirring to combine.
Simmer for 5 minutes.
Toss the cooked spaghetti with the sauce until well coated.
Cut each biscuit in half horizontally to create thinner rounds.
Arrange the biscuit halves around the edge of the prepared pan, slightly overlapping, cut-side facing the center, like a pizza crust border.
This one takes a bit of arranging, just so you know, but it doesn’t need to look perfect to work.
Pour the sauced spaghetti into the center of the pan, spreading it out to fill the space inside the biscuit ring.
Sprinkle the mozzarella evenly over the top.
Arrange the sliced pepperoni over the cheese.
Bake for 25 to 30 minutes, until the biscuit puffs are golden brown and cooked through and the cheese is melted and bubbly.
Check a biscuit puff for doneness by pulling one apart slightly – it should be cooked through, not doughy in the center.
Let it cool for 5 minutes, top with fresh basil, slice like a pizza, and enjoy!

Important Recipe Notes

Check that the biscuit puffs are fully baked through. Because they’re thicker than a regular pizza crust, they can look golden on top while staying doughy inside. Pull one apart to check before serving.
Undercook the spaghetti slightly. Since it bakes again in the oven, starting it just shy of al dente keeps it from turning mushy.
Drain the sausage well. Excess fat left in the meat can make the finished dish greasy instead of rich.
This is meant to be a fun, shareable dish, so don’t worry about the biscuit ring looking perfectly even – it bakes up rustic either way.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to help the biscuit edges stay less soggy than they’d be in the microwave.
This doesn’t freeze particularly well, since the biscuit dough texture changes a lot after thawing.

How to Serve, Store & Customize This Recipe

Serving: Serve warm, sliced into wedges like a pizza, straight from the pan. This is a fun one for a family dinner or a casual get-together where people can grab a slice.

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for the best texture.

Customizing: Swap the Italian sausage for ground beef or leave it out for a vegetarian version with extra vegetables. Add sliced black olives or banana peppers on top for a more loaded pizza feel.