Recipe Ingredients
- 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
Recipe Directions
- Preheat oven to 375 degrees F.
- Sauté 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 the spaghetti meatball pie into wedges and serve.
