Italian Meatball Pie

Use fettuccine as a crust for this tasty pie topped with meatballs and sauce.

  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 6

Ingredients

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.

Expert Tips

What used to be called “spaghetti sauce” is now most often called “marinara sauce” because its uses stretch far beyond spaghetti. Either sauce will work, and the flavor choices are endless!

The pie is covered with aluminum foil to keep the edge of the crust moist, not dry and chewy.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
555
(
Calories from Fat
245 ),
% Daily Value
Total Fat
27 g
27 %
(Saturated Fat
12 g,
12 %
),
Cholesterol
180 mg
180 %;
Sodium
890 mg
890 %;
Total Carbohydrate
47 g
47 %
(Dietary Fiber
3 g
3 %
),
Protein
30 g
30 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
22%;
Calcium
26%;
Iron
24%;
Exchanges:
3 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.