Spaghetti Bombs

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 24 oz jar Prego italian sauce

• Pasta & Grains

  • 1 package Spaghetti noodles

• Dairy

  • 5 tbsp Butter
  • 1/2 cup Mozzarella cheese
  • 1 15 oz container Ricotta cheese
  • 1 cup Your favorite shredded cheese blend

• Frozen

  • 1 small package Meatballs, frozen

Found on southernmadesimple.com

Description

Ingredients

• 1 package spaghetti noodles - cooked (I used thick spaghetti noodles)
• 2 eggs, uncooked and scrambled in a bowl
• 5 Tbs melted butter
• 1 cup of your favorite shredded cheese blend, divided (I used an Italian blend)
• 1 15 oz container ricotta cheese (usually found close to the sour cream)
• 1 24 oz jar of Prego Italian Sauce
• 1 small package of frozen meatballs
• ½ cup mozzarella cheese for topping

Directions

• Preheat oven to 350 F
• Cook spaghetti noodles according to package instructions, drain
• In a saucepan, combine meatballs and Prego and heat
• Spray 2 muffin tins with non-stick cooking spray
• In a small bowl, beat eggs and add in ½ cup of your favorite shredded cheese + melted butter
• Pour egg.cheese mixture over freshly cooked noodles and stir to coat
• Using a fork, scoop a few noodles into each muffin tin compartment and twirl to create a nest
• In a separate bowl, combine ricotta cheese and ½ cup of your favorite shredded cheese and mix well
• Spoon about a tablespoon worth of cheese mixture into the center of each spaghetti nest
• Place one meatball on top of ricotta cheese and sprinkle with a little mozzarella cheese
• Bake for 25 minutes
• Serve with additional sauce if youd like
• Enjoy!