CHEESY BITES PIZZA RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook spaghetti to al dente as directed on package. Drain spaghetti, and add it back to the hot pan.
• Meanwhile, in 2-quart saucepan, melt butter over medium-low heat. Stir in garlic; cook 1 minute. Stir in flour, pepper flakes, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in Parmesan cheese and spinach with whisk, then beat in eggs.
• Toss cheese sauce with hot spaghetti, and add half of the mixture to the baking dish. Spread 1 1/2 cups of the tomato basil pasta sauce over mixture; sprinkle with 1 1/2 cups of the mozzarella cheese. Add remaining half of spaghetti mixture, remaining tomato basil pasta sauce and remaining 1 1/2 cups mozzarella cheese.
• Bake 30 to 35 minutes or until heated through and cheese is melted and lightly browned on top. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 400°. Cut a slit into the center of 18 pepperoni slices and place a slice into each hole of a muffin tin. Chop remaining 4 slices of pepperoni into small pieces. 
• In a large pot over medium heat, melt butter. Add flour and whisk until golden. Slowly pour milk in while whisking. Add heavy cream, garlic powder, and oregano. Season with salt and pepper. Bring to a simmer and cook for 2 minutes. 
• Add mozzarella and ½ cup of Parmesan and stir until cheese is melted. 
• In another large pot of boiling salted water, cook pasta until al dente, 7 minutes. Reserve about 1/2 cup of pasta water, then drain. 
• Add 2 tablespoons pasta water to cheese sauce and stir to combine. Add pasta and toss to coat. Add more pasta water as necessary to loosen sauce. 
• Spoon macaroni into pepperoni cups. Top with  about 2 tablespoons of Parmesan and chopped pepperoni. Bake until tops are golden and macaroni feels firm, 20 to 30 minutes. 
• Remove cups from tin and top with basil and remaining 2 tablespoons Parmesan before serving.