Zombie Brain & Eyeball Halloween Pie
Ingredients
- 7 oz dry spaghetti 200g
Meatballs
- ½ lb. ground beef 250g
- 1 egg
- 1 ½ tablespoons breadcrumbs
- salt to taste
- pepper to taste
- ½ teaspoon parsley flakes
- ¼ teaspoon ground rosemary
Sauce
- 1 ¼ cups tomato puree 300ml
- 1 cup pasta water 250ml
- ½ teaspoon dry oregano
- ½ teaspoon dry basil
Garnish
- sour cream
- green peas
Instructions
- Cook spaghetti in a large pot of salted water until al dente. Reserve 1 cup of pasta water. Drain well but do not rinse.
- In a large bowl, combine the ground beef, egg, breadcrumbs, parsley flakes, ground rosemary, salt, and pepper. Mix until well combined.
- Make sauce. In a separate bowl, whisk together the tomato puree, dried oregano, dried basil, salt, pepper (optional), and 1 cup of reserved pasta water until smooth.
- Preheat your oven to 355℉ (180℃).
- Place the tart pan on a baking sheet to catch any spills.
- Spread the cooked spaghetti evenly in an 11-inch (27cm) tart pan.
- Form small meatballs (about the size of a marble or grape) from the ground beef mixture and place them on top of the spaghetti.
- Pour the tomato sauce evenly over the meatballs and spaghetti.
- Place the tart pan on the baking sheet to avoid any spilling in the oven.
- Bake for about 20 minutes, or until the meatballs are golden brown and fully cooked in the center.
- Let the dish cool slightly. Then, place a small dollop of sour cream on each meatball, followed by a green pea on top to create an "eye" effect.