SPAGHETTI PIE WITH MEATBALLS RECIPES

Steps:

• Place meatballs and pasta sauce in a saucepan. Bring to a simmer over medium-high heat; reduce heat. Simmer 40 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Transfer drained spaghetti to saucepan with meatballs and sauce; stir to combine.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place pie crusts on lightly floured work surface. Use a 5-1/2-inch circular cookie cutter and cut out as many dough circles as you can. Divide circles in half; roll out half so they are just slightly larger than the others.
• Arrange the smaller dough circles on a work surface. Top with a small pile of spaghetti and sauce with 1 meatball in the center. Leave an empty border around the edges for crimping.
• Place a second larger dough circle onto the first. Press this circle over the top of the meatball, with the edges reaching past the spaghetti. Fold the sides of the bottom circle over the top piece of dough. Pinch the fold firmly to seal into place.
• Whisk egg and milk together to make an egg wash. Brush over top and sides of each hand pie with the egg wash. Place onto a parchment-covered baking sheet.
• Bake in preheated oven until pies are golden brown and filling is piping hot, 25 to 30 minutes.

Steps:

• Preheat oven to 180°C and grease a pie plate with cooking spray. In a large bowl, combine spaghetti, 60ml tomato sauce, Parmesan and 1 egg. Toss until evenly combined. Press spaghetti mixture into the pie crust as compactly as possible. Bake until spaghetti is slightly crispy around the edges, about 15 minutes. In a medium bowl, combine ricotta, 1 egg and Italian seasoning. Season with salt and pepper and set aside. In a large bowl, combine minced beef, remaining egg, onion, garlic and parsley. Season with salt and pepper and stir until evenly combined. Scoop tablespoons of mixture and roll into balls. In a large pan over medium-high heat, heat olive oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side. Pour tomato sauce around the meatballs and stir until the meatballs are saucy. Assemble pie: Spread ricotta mixture on top of the baked spaghetti crust, then add the meatballs in a single layer on top. Spoon some extra marinara on top of meatballs. Sprinkle mozzarella on top and bake until the cheese is melted, the meatballs are cooked through and the crust is crispy around the edges, about 20 minutes. Garnish with parsley and slice into wedges.