Spaghetti and Meatball Pie

Welcome to this month's Crazy Cooking Challenge - Spaghetti with Red Sauce.  When I read what this month's challenge would be, I knew right away I wanted to make Spaghetti Pie.  It's a fun pasta dish which is baked in a springform pan.  The baked pie is allowed to sit at room temperature to set up so when you unmold it, it holds its shape.  The pie is cut like a piece of cake and served warm or at room temperature.  When I've made this in the past I haven't used a recipe, but I found this tasty version on the blog Gourmet Rooster by Courtney.  It's easy to prepare and can be assembled a day ahead and tucked it into the refrigerator until you're ready to bake it.  Served with a salad, this is a wonderful meal for hectic days when family members aren't able to sit at the dinner table together - great for picnics and potlucks too.  I hope you'll give it a try the next time you find yourself with leftover spaghetti and meatballs.  Enjoy!

Items used to make this recipe:

(affiliate links)

• 9-inch springform pan https://amzn.to/2LBuSYN

• microplane zester https://amzn.to/2LETCzq

• half sheet pan https://amzn.to/2Ym4wvp

• nonstick foil https://amzn.to/2PXqWjF

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Spaghetti and Meatball Pie

makes one 9-inch springform pan

Printable Recipe

Ingredients

Filling:

• 1/2 pound leftover cooked spaghetti (weight before cooking)

• 1 1/2 - 2 cups leftover tomato sauce (like my San Marzano Sauce Tomato)

• 2 eggs, beaten

• 1 1/2 cups grated mozzarella cheese

• 1/2 cup grated parmesan cheese

• 20 medium size cooked meatballs, cut in half (try my make ahead freezer meatballs)

• (optional) 1 cup fresh veggies such as tomatoes, zucchini, etc.

Topping:

• 1 cup grated mozzarella cheese

• (optional) 6 medium size cooked meatballs, sliced in half

Directions

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

2. In a large bowl, beat eggs together.

3. Add pasta, sauce, and both cheeses; stir to combine.

4. Pour half of the spaghetti mixture into the prepared springform pan.

5. Add chopped meatballs and optional veggies (if using).

6. Add remaining spaghetti mixture.

7. Top with 1 cup mozzarella cheese (press everything down to make it compact).

8. Dot the top with the optional meatball halves (if using).

9. Cover springform pan with nonstick foil and place on a rimmed half sheet pan.

10. Bake for 55 minutes, remove foil and bake an additional 10 minutes or until the cheese browns nicely on top.

11. Remove from oven and rest for at least 20 minutes (30 is even better). Serve warm or at room temperature. Serves 8-12.

Notes

• I prefer to serve extra sauce on the side (if the pie has too much sauce stirred in with the pasta, it won't slice nicely).  

• No meatballs, no problem - you can omit them or use meat sauce.

• Italian sausage would be a great substitution for the meatballs, and I think sauteed mushrooms and chopped basil would be great additions as well.  

Pralines

Do you like your Pralines chewy or crystallized?  I'm a chewy gal, but what the heck, I'll share a recipe for both today.  I probably shouldn't share either recipe with you because these are so darn dangerous.  Warning - do not make pralines unless you have a crowd to share them with because you probably won't be able to resist eating them all yourself.  Yes, that nearly happened to me - had to box them up and send them to out the door with the teens.  Oh my, sooooo good!

Notes:  The crystallized pralines are ready to eat in about 30 minutes, but the chewy pralines need several hours to set up. Be sure to have all ingredients ready to go - once the sugar syrup starts to boil, things happen pretty fast.  Be sure to have a parchment or silicone lined sheet pan close by too.  For best results, don't make pralines on a rainy or humid day.

Chewy Pralines

makes 10-15

Printable Recipe

Ingredients

• 3/4 cup brown sugar

• 3/4 cup granulated sugar

• 1/4 teaspoon baking soda

• 1/2 cup heavy cream

• 1 tablespoon light corn syrup (or Lyle's Golden Syrup , my preference)

• 1 tablespoon unsalted butter

• pinch of salt

• 3/4 teaspoon pure vanilla extract 

• 1 1/2 cups pecans, whole or chopped

Directions

1. Have all ingredients ready, and have a silicone or parchment lined sheet pan prepared and set aside. 

2. In a medium heavy-bottomed saucepan over medium heat, combine sugars, baking soda, cream, corn syrup, butter, and salt; stir to dissolve. 

3. Raise heat and bring mixture to a boil; don't stir while boiling. 

4. When mixture reaches 240F, remove from heat and stir in vanilla and pecans. 

5. Working quickly, spoon mixture into 15 equal portions onto prepared sheet pan. 

6. Cool for several hours until caramel sets. 

7. Store on silicone or wax paper, in a single layer, in an airtight container.

Crystallized Pralines

makes 10-15

Ingredients

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1/4 cup heavy cream

• 1 tablespoon unsalted butter

• pinch of salt

• 1/2 teaspoon pure vanilla extract

• 3/4 cup pecans, whole or chopped

Directions

1. Have all ingredients ready, and have a silicone or parchment lined sheet pan prepared and set aside. 

2. In a small heavy-bottomed saucepan over medium heat, combine sugars, cream, butter, and salt; stir to dissolve. 

3. Raise heat and bring mixture to a boil; don't stir while boiling. 

4. When mixture reaches 240F, remove from heat and stir in vanilla and pecans; continue to stir quickly for a minute or so until mixture starts to crystallize. 

5. Working quickly, spoon mixture into 10 equal portions onto prepared sheet pan. 

6. Cool for several hours until caramel sets.

7. Store on silicone or wax paper, in a single layer, in an airtight container.

(affiliate links)