Fried Spaghetti and Meatball Pie

How about we re-imagine spaghetti and meatballs!

Last Saturday I made a big pot of sauce and meatballs. You can find my recipes here. I also made two pounds of angel hair spaghetti for three people. As you can imagine, we didn’t make a dent! This actually turned out to be a blessing, because, as we were cleaning up, I had the idea to make something special from the leftovers. Although, at that point, I wasn’t sure what I’d make – I was too full to think about it. I guess I’m more creative on an empty stomach.

 

It’s no surprise that growing up in an Italian household we ate a lot of pasta. I would say that our two most popular pastas were rigatoni and spaghetti. I loved them both – each for a different reason. The rigatoni, because it’s a pasta that says, I mean business!  With its large ridged tubular shape, it’s great with hearty Italian sauces. Just a few on your plate, topped with sauce and a liberal sprinkling of Parmesan cheese, man – it’s enough to make a girl cry. As a little kid I remember saving the one rigatoni adorned with the most sauce & cheese for my last bite. Such a reward! It took very little to make me happy! 🙂

Angel hair pasta is a long thin noodle with a round shape. This extremely fine pasta is excellent with light delicate sauces as well as seasonal fresh vegetables. But its real charm, I think, comes after it’s had the chance to rest for a couple of days in the fridge and then make its comeback as a fried dish.

Normally, when I’m craving fried spaghetti, I’ll throw a little leftover pasta in a frying pan with olive oil and grated Parm and have myself a moment. But today I have a little more time, so we’re going to play…

 

Fried Spaghetti and Meatball Pie

Bring the pasta and meatballs out of the refrigerator.

In a heavy nonstick skillet, heat 1 Tbsp. olive oil and 1 Tbsp. unsalted butter.

 

 

Slice 5 meatballs and warm them in the microwave just enough to take the chill out.

 

 

Mix 2 eggs with 4 cups of cooked spaghetti and set aside.

Shred 1/2 cup fresh Mozzarella and grate 3 Tbsp. Parmesan cheese.

 

 

Here’s where it gets fun!

Layer one half of your spaghetti in the pan. Top with a healthy sprinkling of Parmesan, your sliced meatballs, some Mozzarella, and cracked black pepper.

Layer the remainder of your spaghetti on top and let it fry!

 

 

Cook over medium heat until the bottom forms a golden brown crust.

Here’s where it can get tricky… With your largest spatula, and maybe an extra set of hands, flip that baby over. Cook until the second side forms a delicious crust.

 

 

Slide your pie out onto a serving plate; cut into wedges; and serve hot!

 

 

 

It’s the perfect combination of textures and flavors! Crispy, cheesy, meaty, tomatoey, perfection!

 

 

This is good stuff, my friends! Very good stuff!

 

 

Serve with some additional grated cheese and a little bun!

 

This dish makes for a delicious lunch, or an awesome side dish with a piece of meat or a super salad!

 

Fried Spaghetti and Meatball Pie

Ingredients

1 Tbsp. olive oil

1 Tbsp. butter

4 cups cooked spaghetti (in sauce)

2 eggs

1/2 cup shredded Mozzarella cheese

3 Tbsp. grated Parmesan cheese (plus more for serving)

5 meatballs

Fresh ground pepper

Directions

Heat your olive oil and butter in a heavy nonstick skillet.

Beat 2 eggs and toss thoroughly with the pasta.

When butter has heated past the point of foaming, place 2 cups of spaghetti in the pan and flatten into a circle.

Next, layer your Parmesan, meatballs, Mozzarella and black pepper.

Add the remaining 2 cups of spaghetti to form the top layer.

Cook over medium heat until the bottom forms a crust.

Flip and continue cooking until that side forms a golden crust.

Slide pie onto a serving plate.

Cut into wedges.

Serve hot.

Enjoy!

Salute!