1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
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Let's Make It
Cook Spaghetti as directed on package; drain. Place in large bowl. Add eggs and Grated Parmesan Cheese; mix lightly. Press onto bottom and up side of 10-inch pie plate sprayed with cooking spray.
Heat oven to 350°F. Melt butter in large skillet on medium heat. Add peppers and onions; cook and stir 2 to 3 min. or until crisp-tender. Remove from heat. Stir in sour cream; spoon into spaghetti shell.
Remove casings from sausage if necessary. Cook sausage in large nonstick skillet until done, stirring frequently. Add Herb-Spice Mix, tomato paste and water; stir. Simmer on medium-low heat 10 min., stirring occasionally. Spoon over sour cream mixture.
Bake 25 min. Top with mozzarella; bake 5 to 10 min. or until melted.
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Store bell peppers in a plastic bag in the refrigerator for up to 1 week.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.