Spaghetti Pie


  • 30-35 Prima Familia® Meatballs
  • 1/2 box angel hair pasta
  • 1/2 cup skim milk
  • 1 egg, beaten
  • 1 medium onion, diced
  • 1 medium red, orange or yellow pepper, diced
  • 2 cups diced fresh mushrooms
  • 15 oz. can tomato pureé
  • 2 Tbsp. garlic powder
  • 1 Tbsp. chili powder
  • 1 Tbsp. salt-free Italian seasoning
  • 1/2 tsp. black pepper
  • 2 to 3 cups shredded mozzarella cheese

Preheat oven to 350° F. Prepare pasta according to package directions. Strain and place back in pot. Blend the milk and egg, add to pasta, and toss to coat. Spread in a 13" x 9" pan (clear glass is best for even baking).

In a large skillet, heat a splash of oil. When hot, add onions, peppers and mushrooms. Cook until just soft. Pour in tomato and seasonings, and simmer for at least 5 minutes. Spoon mixture over the pasta.

Place the meatballs on top of the sauce and cover with cheese. Bake for 20 minutes and then let stand for 5 minutes before cutting.

Note: This recipe is great to make ahead and freeze. You can also double the recipe and eat one pie that night and freeze the other pie for later!