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.
