Combine first 5 ingredients, 3/4 cup mozzarella and 2 Tbsp. Parmesan. Shape into 18 meatballs, using about 2 Tbsp. for each; place on rimmed baking sheet sprayed with cooking spray.
Bake 15 min. or until done (160ºF). Meanwhile, cook spaghetti as directed on package, omitting salt and heat pasta sauce in separate saucepan.
Drain spaghetti; place on platter. Combine meatballs and sauce; spoon over spaghetti. Top with remaining cheeses.
Save 440mg of sodium per serving by preparing with low-sodium pasta sauce.
Prepare using KRAFT 2% Milk Shredded Italian* Three Cheese Blend.
Breaking the spaghetti in half before cooking it makes it easier for the kids to eat.
The spinach adds both delicious flavor and an excellent source of vitamin A to this low-calorie meal that can fit into a healthful eating plan.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 8g
* 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.