A few weeks ago I posted my version of Pizza Pot Pie. We loved it! It was a great change to pizza night. I was going through my Google reader last weekend and noticed Chris' post on Nibble Me This for Spaghetti and Meatball Pot Pies. Genius!! We had to give it a try. It was fantastic and so much more fun to eat than regular spaghetti and meatballs!
This is really simple to throw together. I used frozen meatballs and refrigerated pizza dough. The most time consuming part of this meal was boiling the pasta. Can't beat that! Give this a try on your next spaghetti night. Thanks for the inspiration Chris!
Spaghetti and Meatball Pot Pies
- 1 lb spaghetti
- 1 jar marinara sauce
- 1 bag frozen meatballs (I used Armour Italian Style)
- 18 mozzarella slices
- 1 can refrigerated pizza dough
- 6 ramekins (my ramekins were 5" x 2.5")
- olive oil
- Italian seasoning
Preheat oven to 425.
Cut 6 circles of dough about one inch larger than ramekin or bowl - you will need to cut 3 circles and re-roll the dough and cut 3 more circles.
Boil spaghetti according to package directions. Drain and toss with marinara sauce.
Spray ramekins with cooking spray. Place 3 slices of mozzarella in each ramekin - one on the bottom and split the other two to cover the sides. Put 5 meatballs on top of cheese and top with pasta (enough to fill ramekin).
Spray the outside of the ramekin with cooking spray, then stretch a round of dough across the top and let hang over the edge. Brush dough with olive oil and sprinkle with Italian seasoning if desired.
Bake for 15 minutes until dough is golden. Invert each pot pie onto a plate and lift off the ramekin.
CONNECT WITH PLAIN CHICKEN