Spaghetti and Meatball Pie

Preheat oven to 350 F. Spray a 9-inch springform pan with non-stick cooking spray; set aside.

In a large bowl, beat eggs together. Add spaghetti noodles, sauce, and both cheeses; stir to combine. Pour half of the spaghetti mixture into the prepared springform pan. Add chopped meatballs, then add the remaining spaghetti mixture, and finish by topping off the layers with 1 cup mozzarella cheese. Press everything down to make it compact. Dot the top with the halved meatballs.

Cover springform pan with foil and place on a rimmed sheet pan. Bake for 55 minutes then remove foil and bake an additional 10 minutes, or until the cheese browns nicely on top. Remove from oven and allow it to rest for at least 20 minutes (30 is even better). Serve warm or at room temperature.

Note: I prefer to serve extra sauce on the side and not add too much to the casserole itself. If the pie is too wet, it won’t slice nicely. You can make this without meatballs, or substitute Italian sausage instead of the meatballs. Sauteed mushrooms and chopped basil would be great additions as well.

Recipe makes one 9-inch springform pan that will serve 8-12.

Recipe adapted from the blog Gourmet Rooster.