Dress up your spaghetti with this easy spaghetti pie recipe.
- 26 Rosina® Italian Style Meatballs
- 1/4 cup chopped green pepper
- 1/2 cup chopped onion
- 1 8-oz. pkg. spaghetti
- 2 eggs, slightly beaten
- 1/2 cup grated Parmesan cheese
- 1.25 cups shredded Mozzarella cheese (reserve 1/2 cup)
- 26-oz. jar chunky spaghetti sauce
Preheat oven to 375 degrees F. Saute peppers and onions until softened, about 10 minutes. Set aside. Cook spaghetti, drain and rinse with cold water and pat dry. Place in large mixing bowl. Add eggs and Parmesan cheese and stir to combine. Press mixture into the bottom of a sprayed 9" pie plate. Top with 3/4 cup shredded mozzarella cheese. Thaw frozen meatballs in microwave for 2 minutes. Cut each meatball in half. Layer the meatball halves over the cheese mixture. Combine spaghetti sauce with cooked peppers and onions. Spoon over meatball layer. Loosely cover with foil and bake for 20 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the spaghetti sauce mixture. Continue to bake uncovered for another 10 minutes until bubbly. Cut into wedges and serve.