Spaghetti & Meatball Pie

Looks like pie, tastes like lasagna, comes together in a snap! My kids LOVE this meatball pie and the mascarpone gives it a grown-up taste that I love. If you can't find mascarpone, you can use Kraft's new Cooking Creme (Original Flavor, you'll find it by the cream cheese).
This is also a GREAT make ahead dish. It firms up nicely in the fridge overnight for slicing the next day. For the meatballs, you can use storebought but I love to make up batches of my Oven Baked Meatballs and freeze them for quick dinners like this one.

Spaghetti & Meatball Pie
6 oz. uncooked spaghetti
2 T. Butter
1/3 C. shredded Parmesan cheese
2 eggs, lightly beaten
8 oz. mascarpone cheese
16 meatballs, thawed and cut in half
1 ½ C. Marinara Sauce
½ c. shredded mozzarella cheese
Salt & Pepper, to taste

Preheat the oven to 350 F. Cook the spaghetti and drain. Return to pot and add eggs, parmesan cheese, butter and salt & pepper (to taste). Mix well. Place pasta mixture in greased pie pan, pressing down slightly to form a “crust”. Spread mascarpone over pasta and top with meatball halves. Pour marinara sauce over meatballs and sprinkle with mozzarella cheese. Cover with foil (spray foil with cooking spray to avoid sticking) and bake for 20-25 minutes at 350 degrees. Remove from the oven, let sit for 5- 10 minutes, and then cut into slices and serve.