Yield: 6 - 8 servings

On Top of Old Smokey Meatball & Spaghetti Pie

On Top of Old Smokey Meatball & Spaghetti Pie

Ingredients

For Meatballs:

  • 1/2 lb. lean ground beef, broken up well
  • 1/2 lb. mild or sweet ground Italian sausage, broken up well
  • 1/3 cup italian-seasoned dry breadcrumbs
  • 1/4 cup finely grated parmesan cheese, Kraft canned kind ok
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. oregano
  • 1 tsp. fennel seed
  • 1 1/2 tsp. dried minced onions
  • 1 tsp. salt
  • 1/4 tsp. coarse ground black pepper
  • 1/4 cup milk
  • 1 beaten egg
  • 1/2 tsp. worcestershire sauce
  • extra pepper and a little salt on top before baking

For Ricotta Layer:

  • 1 1/2 cups ricotta
  • 1 extra-large egg
  • 1/4 cup parmesan cheese
  • 2 tsp. basil pesto
  • 1/2 tsp. salt

Rest of Ingredients:

  • 8 oz. thick (or regular) spaghetti noodles, cooked in salted water and drained
  • 2 beaten extra-large eggs
  • 1/3 cup parmesan cheese

For Top:

  • 2 cups shredded mozzarella & provolone blend cheese
  • 1/8 cup parmesan cheese
  • 1/4 tsp. italian seasoning
  • 1/8 tsp. garlic salt

Instructions

  • For Meatballs: In large bowl, mix all ingredients WELL with hands. Pat into a mound, divide into fourths, and make 4 large meatballs out of each section totaling 16. Place onto sprayed or parchment paper-lined baking sheet. Sprinkle tops with more pepper. Bake in 375º oven for 28 minutes. Remove from sheet with spoon scraping away any fat and place onto plate lined with paper towel. Cover and set aside.
  • For Spaghetti Layer: Bring large pot of salted water to a boil and cook noodles until al dente according to package directions. Drain well. Do not rinse. Stir in eggs, parmesan cheese and 1/4 cup spaghetti sauce. Pour spaghetti into pie plate, and lightly press onto bottom and up sides of plate.
  • For Ricotta Layer: In medium bowl, mix together well the Ricotta Layer ingredients. Spoon onto bottom of spaghetti pie and smooth level.
  • To Finish: Top ricotta layer with meatballs. Spoon rest of spaghetti sauce (1 1/4 cups) over meatballs.
  • Top with shredded mozzarella & provolone cheese. (I use Sargento's.) Sprinkle top evenly with parmesan, italian seasoning and garlic salt.
  • Bake at 350º for 35-40 minutes, or until cheese is lightly browning and pie is sizzling.

    • Notes

    For a quick simple sauce: blend together 1 1/2 cups canned or fresh tomato puree (12 oz.), 1 tsp. oregano, 1/2 tsp. Italian seasoning, 1/4 tsp. garlic salt, 1/4 tsp. sugar, 1/8 tsp. coarse ground black pepper, 1/8 tsp. garlic powder. Adjust to taste. (*Canned whole tomatoes with or without the juice can be also be used and pureed in a blender or food processor.) This sauce can also be simmered and cooked down to desired thickness.