Cheesy Baked Spaghetti and Meatballs

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READY IN: 25mins
SERVES: 4-6
YIELD: 1 pan
UNITS: US

INGREDIENTS

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

  • Preheat oven to 350 degrees.
  • 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.
  • Take out frozen vegetables, leave on counter.
  • In a large pot, follow the directions to cook 1 pound of spaghetti, drain and return to pot.
  • 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.
  • Mix well, slowly adding two cups of shredded mozzarella.
  • Pour mixture into 13x9 baking dish, sprinkle 1 cup mozzarella on top.
  • Bake for 15-20 minutes, or until mozzarella on top is melted.
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