Prep Time: 45 min Total Time: 1 hr 20 min Servings: 8
The traditional flavor of this Parmesan meatballs and spaghetti bake is sure to become a family favorite.
Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, mix beef, onion, garlic, egg, bread crumbs, Parmesan cheese, salt and pepper until well blended. Shape mixture into 1 1/2-inch meatballs (about 24). Place 1 inch apart on foil-lined pan.
Bake 18 to 23 minutes or until thoroughly cooked and 160˚F.
Meanwhile, in 4- to 5-quart saucepan or Dutch oven, heat spaghetti and broth just to boiling over high heat. Reduce heat to medium; cook 15 to 20 minutes, stirring frequently, until pasta is al dente and liquid is absorbed. Remove from heat; let stand 1 minute. Toss meatballs, tomatoes, pasta sauce, 1 tablespoon of the basil and the red pepper flakes into pasta until well mixed. Pour evenly into baking dish. Sprinkle Italian cheese blend onto pasta.
Bake 15 to 20 minutes or until bubbly and cheese is melted. Sprinkle with remaining basil.
1 Serving: Calories 450 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 85mg; Sodium 1350mg; Total Carbohydrate 48g (Dietary Fiber 3g, Sugars 9g); Protein 27g
% Daily Value: Vitamin A 15%; Vitamin C 10%; Calcium 30%; Iron 25%
Exchanges: 2 Starch, 1 Other Carbohydrate, 1 Vegetable, 1 1/2 Lean Meat, 1 High-Fat Meat, 1/2 Fat Carbohydrate Choices: 3