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Meatball Pie

Reeves's picture
Fettuccine makes the crust, and someone else makes the meatballs and sauce. This pie couldn't get any easier!
Ingredients
  Refrigerated fettuccine 9 Ounce
  Egg 1
  Butter/Margarine 1 Tablespoon, melted
  Shredded italian-style cheese blend 1 1⁄2 Cup (24 tbs) (6 ounces)
  Shredded italian style cheese blend 1 1⁄2 Cup (24 tbs) (6 ounces)
  Spaghetti sauce 1 1⁄4 Cup (20 tbs)
  Frozen italian-style meatballs/Regular meatballs 16 Ounce (1 inch in diameter, 32 meatballs, thawed)
  Frozen italian style meatballs/Regular meatballs 16 Ounce (1 inch in diameter)
  Bell pepper 1 Medium, cut into thin strips
  Chopped parsley 1 Teaspoon (fresh)
Directions

1. Heat oven to 350°F. Spray pie plate, 9x1 1/4 inches, with cooking spray. Cook and drain fettuccine as directed on package.
2. Beat egg and butter in large bowl with fork or wire whisk. Stir in fettuccine and 1 cup of the cheese. Spoon mixture into pie plate; press evenly on bottom and up side of pie plate using back of wooden spoon or rubber spatula.
3. Toss spaghetti sauce, meatballs and bell pepper in large bowl. Spoon meatball mixture into fettuccine crust.
4. Cover with aluminum foil and bake 45 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Sprinkle with parsley.
High Altitude (3500-6500 ft) No changes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Interest: 
Holiday, Kids, Party, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg, Milk Product
Preparation Time: 
20 Minutes
Cook Time: 
70 Minutes
Ready In: 
90 Minutes
Servings: 
6

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