Spaghetti and Meatball Skillet Pie

Spaghetti and Meatball Skillet Pie
Makes 6
Prep 10 m
Cook 9 m
Bake 15 m


  1. 1 of 1 In a large pot of lightly salted water, cook 1 lb spaghetti for 9 minutes, until al dente. Drain and return to pot. Meanwhile, in a medium pot, heat 1 jar (24 oz) marinara sauce and 1 bag (14 oz) frozen fully cooked mini meatballs, thawed, until just simmering. Stir into cooked spaghetti with 4 beaten eggs and 4 oz diced fresh mozzarella. Transfer to a 12-inch cast-iron skillet. Top with 2 oz diced mozzarella and 1/4 cup grated Parmesan. Bake at 425 degrees for 15 minutes, until cheese begins to brown. Cut into wedges and serve with more marinara on the side.
Nutrition Information for Spaghetti and Meatball Skillet Pie
Servings Per Recipe: 6
Per Serving: 780 mg sodium, 35 g pro., 7 g sugar, 3 g fiber, 70 g carb., 9 g sat. fat, 22 g Fat, total, 630 kcal cal.