Meatball Pie
2 eggs, lightly beaten
2/3 cup grated Parmesan cheese
8 oz dried pasta
2 large sweet onions, thinly sliced
2 tbsp butter
1 egg, slightly beaten
1 cup ricotta cheese
2 tbsp snipped fresh basil or 2 tsp dried basil, crushed
1/4 tsp tsp ground black pepper
1 26 oz jar purchased tomato and basil or marinara pasta sauce
1 1/2 cups shredded mozzarella cheese
Small basil leaves
Shaved Parmesan cheese
Prepare meatballs; set aside. Grease a 10 inch springform pan. Line the
bottom with parchment paper or foil. Grease parchment or foil; set aside.
For pasta crust, in small bowl, combine two eggs and the Parmesan
cheese; set aside. Cook pasta in lightly salted boiling water, according to
package directions. Drain well and return to pan. Add egg mixture, tossing
to coat. Press pasta mixture into the bottom of the prepared springform pan.
Build up sides slightly. Set aside.
In a large skillet, cook onions, covered, in butter over medium low heat
about 15 minutes or until onions are tender and slightly browned; stir
occasionally. Remove from heat. Preheat oven to 350 degrees. In a small bowl,
stir together one egg, the ricotta cheese, the snipped basil and the pepper.
Spread caramelized onions. Place springform pan on a large baking sheet.
Bake for 15 minutes. Spoon 3/4 cup of the sauce over the layers in pan.
Sprinkle with 1/2 cup sauce and 1/2 cup mozzarella cheese. Arrange meatballs
and sauce over layers in pan, forming a mound. Top with 1/2 cup of the remaining
sauce (reserve remaining sauce and mozzarella cheese). Tent lightly with foil
and bake for 40-45 minutes or until heated through. Sprinkle with remaining
1/2 cup mozzarella cheese. Let stand, uncovered, on a wire rack for 15 minutes
before cutting into wedges. Garnish with small basil leaves and shaved Parmesan
cheese before serving. Heat and pass remaining sauce. Makes 8-10 servings.