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Italian Meatball Pie

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Updated Jan 24, 2014
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Use fettuccine as a crust for this tasty pie topped with meatballs and sauce.

Italian Meatball Pie

  • 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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