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
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
-
Step1Heat oven to 350°F. Spray pie plate, 9x1 1/4 inches, with cooking spray. Cook and drain fettuccine as directed on package.
-
Step2Beat 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.
-
Step3Toss spaghetti sauce, meatballs and bell pepper in large bowl. Spoon meatball mixture into fettuccine crust.
-
Step4Cover 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;Tips from the Betty Crocker Kitchens
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