The secret ingredient in this smart spaghetti and meatballs recipe? Spinach! Even your pickiest eater will love this combo of meatballs, pasta and sauce.
What You Need
Original recipe yields 6 servings
1 lb. extra-lean ground beef
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/3 cup seasoned dry bread crumbs
2 cloves garlic, minced
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/2 lb. whole wheat spaghetti, uncooked, broken in half
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 375ºF.
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.
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.