Cheesy Spaghetti and Meatball Pie

 

This baked pasta dish, featuring meatballs in a nest of cheesy spaghetti, is far easier to assemble than a multi-layered lasagna (and it's so much fun to eat!). It makes great use of leftover spaghetti and can be streamlined with frozen meatballs directly from the freezer. Hit it with layers of cottage cheese or ricotta between the pasta and toppings for added ooey, gooey goodness.

 

1/2 lb dry spaghetti

2 large eggs

1/2 cup freshly grated Parmesan cheese, divided

1/2 lb lean ground beef or bison

1 tbsp butter or olive oil

1 cup cottage or ricotta cheese

2 cups tomato sauce

1 cup grated mozzarella, Havarti, Friulano, Edam, provolone, white cheddar or other meltable cheese

 

1. In a large pot of boiling water, cook the pasta according to the package directions. Butter the bottom and sides of a pie plate.

 

2. In a medium bowl, combine one of the eggs and half the Parmesan cheese; stir together with a fork. Drain pasta well,  then allow it to cool slightly, about 5-7 min. When it's warm to the touch (but not hot!), toss with egg mixture.

 

3. Press pasta into the bottom and up the sides of the prepared pie plate. Spread with cottage or ricotta cheese.

 

4. Meanwhile, preheat the oven to 400°F. In another medium bowl, mix ground beef, one of the eggs and the remaining Parmesan cheese. Season the mixture with salt and pepper and roll into 1-inch balls.

 

5. Place meatballs on a rimmed baking sheet and bake for 20 min, or until cooked through. Turn the heat down to 350°F.

 

5. Scatter the meatballs over the spaghetti and pour tomato sauce over top. Sprinkle with mozzarella (or whatever other cheese you choose) and bake for 30 min, until bubbly and golden. Slice and serve immediately.

 

 

Serves 4-6.