MINI SPAGHETTI AND MEATBALL CUPS PREP TIME 20 MIN. – COOK TIME 35 MIN. – READY IN 55 MIN. – SERVINGS 8


/3 1


(16 oz) pkg thin spaghetti 1 cup marinara sauce


24 frozen mini or bite-size meatballs


Cooking spray 2 large eggs


½ cup part-skim shredded mozzarella cheese


¼ cup grated Parmesan cheese, divided


STEP 1 Preheat oven to 350°F. Break the spaghetti strands into thirds. Cook according to package directions, draining 1 min. before al dente. Drain and rinse with cold water. STEP 2 Meanwhile, in a 2-qt saucepot, heat the marinara sauce to a simmer on medium-high. Stir in the meatballs and reduce heat to low. Cover and simmer 20 min., until meatballs are heated through, stirring occasionally. STEP 3 Coat a 24-cup mini muffin pan with cooking spray. In a medium bowl, beat the eggs. Stir in the mozzarella and 2 tbsp Parmesan. Season with salt and pepper. Add the cooked spaghetti and toss until well combined. STEP 4 Divide spaghetti mixture among mini muffin cups. Press spaghetti down in centers and up sides to form cups. Bake 15 min., until golden brown around edges. STEP 5 Remove spaghetti cups from muffin pan and arrange on a large serving platter. Spoon 1 meatball into each cup. Garnish with remaining 2 tbsp Parmesan.


PER SERVING: 240 CALORIES, 11G FAT, 4G SATURATED FAT, 87MG CHOLESTEROL, 522MG SODIUM, 21G CARBOHYDRATE, 2G FIBER, 3G SUGAR, 15G PROTEIN 05


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