Italian meatball pie

The Italian meatball pie recipe prep time: 20 minutes start to finish: 1 hour 10 minutes 6 servings

1 package (9 oz) refrigerated fettuccine
1 egg
1 tablespoon butter or margarine, melted
1 1⁄2 cups shredded Italian cheese blend (6 oz)
1 1⁄4 cups tomato pasta sauce (any variety)
1 bag (16 oz) frozen cooked Italian-style meatballs (32 meatballs), thawed
1 medium bell pepper, cut into thin strips
Chopped fresh parsley, if desired

1 Heat oven to 350°F. Spray 91⁄2-inch deep-dish glass pie plate with cooking spray. Cook and drain fettuccine as directed on package.

2 In large bowl, beat egg and butter with fork or whisk. Stir in fettuccine and 1 cup of the cheese. Spoon mixture into pie plate. Using back of wooden spoon or rubber spatula, press evenly on bottom and up side of pie plate.

3 In large bowl, toss pasta sauce, meatballs and bell pepper. Spoon into crust.

4 Cover with foil. Bake 45 minutes. Uncover; sprinkle with remaining 1⁄2 cup cheese.

5 Bake about 5 minutes longer or until cheese is melted. Sprinkle with parsley.

Italian meatball pie recipe
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