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Italian Meatball Pie

Italian Meatball Pie

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Betty Crocker Kitchens

Updated Jan 24, 2014

Italian Meatball Pie

Italian Meatball Pie

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Prep Time 20 min
Total 1 hr 10 min
Servings 6
Ingredients 8

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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

Instructions

Step
1

Heat oven to 350°F. Spray pie plate, 9x1 1/4 inches, with cooking spray. Cook and drain fettuccine as directed on package.
Step
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.
Step
3

Toss spaghetti sauce, meatballs and bell pepper in large bowl. Spoon meatball mixture into fettuccine crust.
Step
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.

Nutrition

555 Calories

27 g Total Fat

30 g Protein

47 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 555

Calories from Fat: 245

Total Fat: 27 g

Saturated Fat: 12 g

Cholesterol: 180 mg

Sodium: 890 mg

Potassium: 490 mg

Total Carbohydrate: 47 g

Dietary Fiber: 3 g

Protein: 30 g

% Daily Value*:

Vitamin A: 18%; 18%

Vitamin C: 22%; 22%

Calcium: 26%; 26%

Iron: 24%; 24%

Exchanges:

3 Starch; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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