Mini Spaghetti and Meatball Pies

• Meat

  • 1 12 ounce package (12 refrigerated cooked italian-style turkey or chicken meatballs, refrigerated cooked

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 Of a 23.8-ounce jar (1 1/4 cups light no-sugar-added tomato and basil pasta sauce, light

• Pasta & Grains

  • 4 oz Spaghetti, whole grain or multigrain thin

• Oils & Vinegars

  • 1 Cooking spray, Nonstick

• Dairy

  • 1/2 cup Italian cheese blend, reduced-fat
  • 1 tbsp Milk
  • 1/3 cup Parmesan cheese, grated

Found on bhg.com

Directions

• Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Cook pasta according to package directions; drain. Meanwhile, in a large bowl combine the next three ingredients (through milk). Stir in cooked pasta. Using the back of a spoon, press mixture onto bottoms and slightly up sides of prepared muffin cups. Add meatballs and top with pasta sauce. Bake 15 minutes. Sprinkle with cheese. Bake 2 minutes more or until meatballs are heated through and cheese is melted. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. If desired, serve with additional warmed pasta sauce.

Nutrition