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Spaghetti & Meatball Pie

Spaghetti & Meatball Pie

Spaghetti & Meatball Pie

By Abbigail Damon

3 eggs, beaten

2/3 cup parmesan cheese, grated
500g spaghetti, cooked according to manufacturers instructions
2 red onions, sliced
2 Tbsp Olive Pride blend
1 cup ricotta cheese
5-6 fresh basil leaves, chopped
Salt & pepper
600g Cape Malay meatballs
3 Tbsp butter
700ml peperonata pasta sauce
1 ½ cup mozzarella cheese, grated
Fresh basil
Parmesan shavings

Preheat the oven to 180C .Grease a 20cm springform cake tin and line the bottom with foil or baking paper.
In a small bowl combine two eggs and parmesan cheese and stir through cooked pasta until wel coated. Season with salt and pepper. Press the pasta mixture into the bottom of the prepared tin, building up the sides slightly.
Heat a medium saucepan and add the Olive Pride blend oil, sauté the onions over medium-low heat for 10-15 minutes until tender and caramelized.
In a small mixing bowl combine the remaining egg, ricotta and basil. Spread over the pasta crust. Top with the onions and bake for 15 minutes. While the crust is in the oven fry the meatballs in a large sauce pan using Olive Pride oil blend , about 4-5 minutes on each side for form a crust.
Add the butter to a saucepan and heat until light golden brown and nutty, add the pasta sauce and cook for 5 -8 minutes. Remove the crust from the oven and spoon ¾ cup of the pasta sauce over and sprinkle ½ cup of mozzarella cheese.
Toss the meatballs through  the remaining pasta sauce with ½ cup of the mozzarella. Evenly spoon the meatball mixture over the crust and a light sprinkle of mozzarella cheese. Cover with foil and  bake for 40-45 minutes, sprinkle with remaining cheese when it comes out the oven. Allow to stand for 15 minutes before serving with fresh basil and parmesan shavings

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