“Fettuccine makes the crust, and someone else makes the meatballs and sauce. This pie couldn't get any easier!”
READY IN:
1hr 30mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 (9 ounce) packagerefrigerated fettuccine
  • 1 egg
  • 1 tablespoon butter or 1 tablespoon margarine, melted
  • 1 cup Italian cheese, shredded
  • 1 14 cups spaghetti sauce, your favorite
  • 1 (16 ounce) package frozen italian style meatballs or 1 (16 ounce) packageany meatballs, thawed
  • 1 medium bell pepper, cut into thin strips
  • chopped fresh parsley, if desired (optional)

Directions

  1. Heat oven to 350 F.
  2. Spray 9" pie plate with cooking spray.
  3. Cook and drain fettuccine as directed on package.
  4. Beat egg and butter in large bowl with fork or wire whisk.
  5. Stir in fettuccine and 1 cup of the cheese.
  6. Spoon mixture into pie plate.
  7. Press evenly on bottom and up side of pie plate using back of wooden spoon or rubber spatula.
  8. Toss spaghetti sauce, meatballs and bell pepper in large bowl.
  9. Spoon meatball mixture into fettuccine crust.
  10. Cover with aluminum foil and bake 45 minutes.
  11. Sprinkle with remaining 1/2 cup cheese.
  12. Bake uncovered about 5 minutes longer or until cheese is melted.
  13. Sprinkle with parsley if desired.

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