1-3/4 cups Classico di Napoli Tomato & Basil Pasta Sauce, divided
2 eggs, beaten
1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
1/4 cup Kraft 100% Parmesan Shredded Cheese
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How do I make it ?
Heat oven to 375°F.
Cook spaghetti as directed on package, omitting salt. Drain; place in large bowl. Add 1 cup sauce, eggs and mozzarella; toss until spaghetti is evenly coated.
Press spaghetti mixture into 12 muffin pan cups sprayed with cooking spray; top each with 1 Basic Meatball. Cover with remaining sauce.
Bake 17 to 20 min. or until heated through. Carefully run knife around each "nest" to loosen from cup. Serve topped with Parmesan.
Kraft Kitchen Tips!
Cool remaining 3 doz. meatballs from Basic Meatballs recipe. Place in freezer-weight resealable plastic bags; seal bags. Freeze up 2 months until ready to use in another recipe.
Serve nests over arugula salads tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 2.5 g
Cholesterol 60 mg
Sodium 230 mg
Total carbohydrate 17 g
Dietary fibre 1 g
Sugars 3 g
Protein 11 g
12 servings, 1 nest (100 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.