Ingredients
1
package (9 ounces) refrigerated fettuccine
1
egg
1
tablespoon butter or margarine, melted
1 1/2
cups shredded Italian-style cheese blend (6 ounces)
1 1/4
cups spaghetti sauce
1
package (16 ounces) frozen Italian-style or regular meatballs, 1 inch in diameter (32 meatballs), thawed
1
medium bell pepper, cut into thin strips
Chopped fresh parsley, if desired
Preparation
Heat oven to 350°F. Spray pie plate, 9x1 1/4 inches, with cooking spray. Cook and drain fettuccine as directed on package.
Beat egg and butter in large bowl with fork or wire whisk. Stir in fettuccine and 1 cup of the cheese. Spoon mixture into pie plate; press evenly on bottom and up side of pie plate using back of wooden spoon or rubber spatula.
Toss spaghetti sauce, meatballs and bell pepper in large bowl. Spoon meatball mixture into fettuccine crust.
Cover with aluminum foil and bake 45 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Sprinkle with parsley.
