|Refrigerated fettuccine||9 Ounce|
|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)|
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.