Spaghetti and Meatball Pot Pie Recipe – baked spaghetti and meatballs with a pizza dough crust – flip over for a fun way to eat pasta! Kids love this!!! Great way to use up leftover spaghetti and meatballs.
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!
Yield: serves 6
Spaghetti & Meatball Pot Pie
prep time: 10 MINScook time: 15 MINStotal time: 25 mins
Spaghetti and Meatball Pot Pie Recipe – baked spaghetti and meatballs with a pizza dough crust – flip over for a fun way to eat pasta! Kids love this!!! Great way to use up leftover spaghetti and meatballs.
ingredients:
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1 lb spaghetti
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1 (26-oz) jar marinara sauce
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1 bag frozen meatballs (I used Armour Italian Style)
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18 mozzarella slices
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1 can refrigerated pizza dough
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6 ramekins (my ramekins were 5″ x 2.5″)
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olive oil
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Italian seasoning
instructions:
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Preheat oven to 425ºF.
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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.
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Boil spaghetti according to package directions. Drain and toss with marinara sauce.
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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).
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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.
All images and text ©Plain Chicken, Inc.
I love pies!! Thanks for this wonderful recipe. Ive been worrying that I can't put good harmony between pasta and pie.
Thanks Steph! I did use the Publix brand slices and high temp Pam. Crisco is a good idea.
U sure did wonderful with ur frozen meatballs!
So deliciously exciting!
Betsy – I sprayed the heck out of the ramekins with Pam. I use regular low-moisture mozzarella slices – I've used both Publix brand and Land O'Lakes and neither of them stuck. You could try greasing the ramekins with Crisco – that might help with the sticky cheese.
Also – don't let the ramekins cool for more than a few minutes. They need to be hot to get the cheese out.
Question – I sprayed the non stick spray..but the cheese stuck bad and wouldn't come out..Any idea what I did wrong? Did you use fresh mozzarella or low moisture slices??
Otherwise it was an awesome dinner!
One of the most creative dishes I have ever seen. Fantastic and so trying this out for my son. He would love it!
Oh, yum!!! These outrank chicken pot pie in my book 🙂
I love all your posts & look forward to new ones!! This looks delicious & I can't wait to try it myself 🙂
Looks good! My hubs would like an all meatball pie.
This is genius! What a fun take on the pot pie =)
I'm not even sure how I came across your site, but I LOVE IT!! I'm always looking for new meals to try and have printed several of yours!! You're doing a fantastic job – keep it up!! Adorable kitty's, by the way!!
[you can look forward to this question a lot; I'm channeling Walter Mondale. . . .]
Where's the chicken?
This is awesome! My kids will love this fun to eat twist spaghetti. I can't wait to try it.
I bookmarked Chris' as well and yours looks equally delicious.