Monday, February 4, 2013
Pasta Pie - Inverted Spaghetti & Meatballs
This is basically meatballs formed into a pie crust with pasta, cheese and sauce on top. You could totally reduce the amount of cheese and my pie plate wasn't big enough to use all the meat--so I froze a couple of mini meatballs. You could even use turkey in place of the beef if you were so inclined. You could use a different noodle but nothing too big, this size was good for presentation but harder to fork. If you use a big noodle then reduce the amount of pasta significantly.
This is actually very delicious, it was good with sauce on the side and without. It was good the next day and several days after.
I found this recipe on The Italian Dish. The only thing I did differently was to use less meat (and I used the rest to make meatballs) and less pasta (because my pie tin was obviously not as deep as hers). You might as well still make the amount she used and have leftover pasta (sooo good due to the cheese) and leftover meatballs (roll into balls, freeze on a baking sheet, transfer to a ziploc when frozen, defrost before using for soups, pasta, pizza or sandwiches.