Open-Faced Spaghetti Pop Pie

From the Big Green Egg Website

Before I got my Egg when had some form of pasta almost every Sunday. A couple of months back we noticed that we haven’t had macaroni with sauce in a long while so I skipped a week and made a big thing of “macs” as my grandfather used to call it.

Then I saw this recipe and I knew that my troubles were over! I could cook on the Egg and make macaroni! However, where the original recipe was good, I realized after eating it that it could have been great! It was missing meat. Otherwise, it’s a little too much carb. I altered the recipe from the original to allow the meat to be part of it.

EGGcessories Needed

• ConvEGGtor

Ingredients

• 1 pound chopped meat
• 4 slices of BelGioioso Provolone
• 2 bulbs of BelGioioso Burrata Cheese
• 3 cups of cooked angel hair pasta
• 2 cups of homemade tomato sauce (you can use it out of a jar if you have to)
• 1 cup of BelGioioso Ricotta Cheese
• Grated parmesan romano cheese
• 2 eggs
• Basil
• Oregano
• 1 slice of bread
• Salt and pepper to taste
• Dough (1 lb dough ball will make 4 servings)

Directions

Boil about ½ a box of angel hair pasta.

You can do this early in the day if you want.

Set the EGG for indirect cooking with the convEGGtor at 350°F.

Mix the 1 lb chopped meat, basil, oregano, 1 egg, salt, pepper, and 1 slice of bread (cut up) together and form into small thumbnail sized meatballs.

Just eyeball the spices for the meatballs. I’ve never measured out how much I’m using. I just cover the meat.

Put on a perforated sheet and cook on the Egg for about 5 minutes.

This is something I added to the recipe. It was way too much carbs and not enough protein.

Spray a ramekin inside and out with cooking spray.

Place 1 slice of provolone at the bottom of the ramekin.

Add half a bulb of burrata cheese

Add meatballs

Put the cooked angel hair pasta, homemade tomato sauce and of ricotta cheese to a bowl and mix well.

This is another thing I came up with while I was eating. The sauce made the bottom of the bowl too soggy. Mixing it in will hopefully solve that.

Fill the ramekin to just below the lip (about ¼”)

Sprinkle with grated parmesan romano cheese, salt, and pepper. Now dust a surface with flour and roll out the dough into the shape of a pizza.

Then cut out a circle 1 inch bigger than the size of the ramekin.

I ended up rolling enough for one dough covering at a time.

Place the dough on top of the ramekin covering the food inside and make sure it hangs about halfway down the sides.

Don’t make my mistake and pull it all the way down. The bread burnt on the edges and it was a beast to get out.

Raise heat to 425°F

Place in the center of the EGG and bake for 20-25 minutes. If you have multiple ramekins on the EGG make sure you separate them about an inch apart so the dough can rise without them sticking to each other.

Once the pot pie is done, let it cool for a couple of minutes, flip and remove ramekin with a fork.

Yea, that didn’t happen for me. Because of my “pulled the dough down too far” mistake I couldn’t get a grip on the ramekin. I ended up lightly shaking the ramekin out of the bread and then dumping the contents back into the bread.

Then top with grated cheese and basil.