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MEATBALLS IN A BASKET

Active Time : 20 minutes
Total Time : 35 minutes
Serves : 6 servings
INGREDIENTS
  • 8 ounces thin spaghetti vegetable pasta
  • 24 frozen Italian style meatballs
  • 1 24 ounce jar garden vegetable pasta sauce
  • 12 6x6-inch squares aluminum foil
  • 2 large eggs beaten
  • 2/3 cup Culinary Circle Grated Parmesan Cheese
  • 2 tablespoons butter melted
  • 3/4 cup shredded mozzarella cheese
DIRECTIONS

Prepare pasta according to package directions; drain well. In medium saucepan over medium heat, combine meatballs and pasta sauce. Cook, stirring occasionally, until heated through (about 15 minutes).

Using 2 (12 count) muffin pans, line every other cup with foil; spray foil with cooking spray. In large bowl, combine eggs, Parmesan cheese and melted butter; toss with cooked spaghetti. Divide spaghetti among muffin cups; form into baskets.

Bake in a preheated 400°F oven 10 minutes; remove from oven and place 2 meatballs with sauce into each basket. Top with cheese and return to oven; continue baking 5 minutes or until cheese is melted.

Remove from oven and let stand 5 minutes. Carefully remove foil from baskets.