Cheesy Baked Spaghetti and Meatballs

This is a new spin on a recipe from my childhood-- my dad would make spaghetti and meatballs for me and my sister when my mom was too busy to cook. It was his favorite dish to cook-- boil spaghetti, heat frozen meatballs and refrigerated store-bought sauce, mix and serve. Once I got the hang of how Dad made S&M, I took it a few steps further-- and the result was a huge hit with my family!

• Ready In: 25 mins
• Serves: 4-6
• Yields: 1 pan

Ingredients

• 3  cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1  lb spaghetti
• 1  lb  frozen small  meatballs
• 1 (8 ounce) bag  frozen vegetables (choose either medley or single type)
• 1 (16 ounce) jar  smooth  marinara sauce

Directions

1. Preheat oven to 350 degrees.
2. Line the bottom and sides of medium saucepan to about half-way up with the frozen meatballs, and pour in marinara sauce until all meatballs are covered. Set to simmer on low heat.
3. Take out frozen vegetables, leave on counter.
4. In a large pot, follow the directions to cook 1 pound of spaghetti, drain and return to pot.
5. With a dinner knife, divide each meatball in half, and then pour into spaghetti pot with sauce, open frozen vegetables and pour into spaghetti pot.
6. Mix well, slowly adding two cups of shredded mozzarella.
7. Pour mixture into 13x9 baking dish, sprinkle 1 cup mozzarella on top.
8. Bake for 15-20 minutes, or until mozzarella on top is melted.