Mini Spaghetti and Meatball Pies


Mini Spaghetti and Meatball Pies
Ingredients

  • Nonstick cooking spray
  • 4 ounces whole grain or multigrain thin spaghetti, broken in half
  • 1 egg, lightly beaten
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon milk
  • 1 12 ounce package (12) refrigerated cooked Italian-style turkey or chicken meatballs
  • 1/2 of a 23.8-ounce jar (1 1/4 cups) light no-sugar-added tomato and basil pasta sauce
  • 1/2 cup shredded reduced-fat Italian cheese blend (2 ounces)

Preparation

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