Magnifico Meatball Pie and Dakin's Perfect Apple Pie, OH MY!

MAGNIFICO and PERFECT!!! Bob picked this magazine out from the supermarket 2 years ago, the Magnifico Meatball Pie was on the cover - that's what got his attention. It took me this long to make it, sorry honey. This was a great dinner we made for our awesome missionaries.

Here's the recipe for the Magnifico Meatball Pie, Simply Perfect Italian magazine.

Homemade Italian Meatballs ( I highly recommend making them, the store bought just isn't the same)

1 egg, slightly beaten
3/4 C soft bread crumbs
1/2 C finely chopped onion
1/4 C parmesan cheese
3T finely snipped golden raisins
3T chopped toasted pine nuts
3T snipped fresh basil
1/4 t salt
1/4 t pepper
1 pound sweet or hot italian sausage
1/2 pound ground pork

Preheat oven to 350. I a bowl combine egg, bread crumbs, onion, parm. cheese, raisins, pine nuts, basil, salt, and pepper (I did this in my standing Kitchen Aid mixer.) Add sausage and pork, mix well. Shape into meatballs ( I used my mellonscooper) Place in baking pan and bake 20 min. Drain on paper towels.

Magnifico Meatball Pie Crust

2 eggs, slightly beaten
2/3 C grated parmesan cheese
8oz. dried bucatini pasta
2 large sweet onions, thinly sliced (about 3 cups)
2T butter or margerine
1 egg, slightly beaten
1 C ricotta cheese
2T snipped fresh basil
1/4 t pepper
1 26 oz. jar tomato and basil or marinara pasta sauce
1 1/2 C mozzarella cheese

Preheat 350
1. Grease a 10 inch springform pan. Line bottom with parchment paper or tin foil. Grease parchment or foil, set aside.
2. In a small bowl combine 2 eggs and the parm cheese, set aside. Cook pasta in lightly salted boiling water according to package directions. Drain well and return to pan. Add egg misture, tossing to coat. Press pasta mixture into the bottom of the springform pan, buid up the sides slightly.
3. In a large skillet cook onions, covered, in butter on med-low heat about 15 min. Uncover, increase heat to med-high for 5 min, till golden brown.
4. In another bowl stir together one egg, ricotta cheese, snipped basil, and pepper. Spread ricotta cheese mixture over pasta crust. Top with carmelized onions. Place springform pan on baking sheet and bake for 15 min. Spoon 3/4 C of sauce over the layers in pan. Sprinkle with 1/2 C mozzarella.
5. Toss 24 meatballs (you will have some left over-I did add a few more on top of my pie) with 3/4 C sauceand 1/2 C mozzarella cheese.
Arrange meatballs over layers in pan, forming a mound. Top with 1/2 C of the remaining sauce.
6. Tent foil and bake for 40-45 min. Sprinkle 1/2 C mozz. cheese, let stand uncoveres on a wire rack for 15 min before cutting into slices.
Garnish with parm. cheese. Makes 8-10 servings.

**Use a serrated knife to cut pie, it's so much easier**