Italian Meatball Pie

 

1

package (9 ounces) refrigerated fettuccine

1

egg

1

tablespoon butter or margarine, melted

1 1/2

cups shredded Italian-style cheese blend (6 ounces)

1 1/4

cups spaghetti sauce

1

package (16 ounces) frozen Italian-style or regular meatballs, 1 inch in diameter (32 meatballs), thawed

1

medium bell pepper, cut into thin strips

Chopped fresh parsley, if desired

• 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.