Spaghetti and Meatball Pie
image: http://www.thereciperebel.com/wp-content/uploads/2014/03/SMP4-682x1024.jpg
Prep time
Cook time
Total time
A delicious way to use up leftover spaghetti and meatballs!
Serves: 1 9" Springform pan (8-10 servings)
Ingredients
Filling:
- 1 pound leftover cooked spaghetti
- 1½ cups leftover tomato sauce
- 2 eggs, beaten
- ½ block cream cheese
- 1½ cups grated mozzarella cheese
- 20 medium size cooked meatballs, chopped
- (optional) 1 cup fresh veggies such as tomatoes, zucchini, etc.
Topping:
- 1 cup grated mozzarella cheese
Instructions
- Preheat oven to 350F. Spray a 9-inch springform pan with non-stick cooking spray; set aside.
- In a large bowl, soften cream cheese in the microwave for 15 seconds. Add the eggs and whisk until combined and smooth.
- Add pasta, sauce, and cheese; stir to combine. Pour half of the spaghetti mixture into the prepared springform pan, add chopped meatballs and optional veggies (if using).
- Add remaining spaghetti mixture, and top with 1 cup mozzarella cheese (press everything down to make it compact). Cover springform pan with foil and place on a sheet pan.
- Bake for 55 minutes, remove foil and broil until the cheese browns nicely on top. Remove from oven and rest for 15 minutes (if you remove the sides before 15 minutes it might not cut as nicely).
Notes
You could also make this in a regular 9x13" pan.
Read more at http://www.thereciperebel.com/spaghetti-and-meatball-pie/#oh8MHAVw1pzIAyK5.99
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