On some nights, we’re really in the mood for pasta and it seems nothing else will do. I came up with this saucy, meaty dish to satisfy our cravings.
—KIM FORNI LACONIA, NH
PREP: 45 MIN. • BAKE: 30 MIN. • MAKES: 10 SERVINGS
1 1 /2 cups dry bread crumbs, divided
3 large eggs, lightly beaten
1 1 /2 cups cooked spaghetti (3 ounces uncooked), coarsely chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 /4 teaspoon salt
1 teaspoon dried oregano
1 teaspoon pepper
2 pounds ground beef
SAUCE
2 jars (24 ounces each) meatless pasta sauce
1 small onion, finely chopped
2 garlic cloves, minced
2 teaspoons dried basil
1 teaspoon dried oregano
2 cups shredded part-skim mozzarella cheese
1. Preheat oven to 375°. Place 1 cup bread crumbs in a shallow bowl. In a large bowl, combine eggs, chopped spaghetti, garlic, seasonings and remaining bread crumbs. Add beef; mix lightly but thoroughly. Shape into 1 1 /2 -in. balls.
2. Roll meatballs in bread crumbs; place in a greased 13x9-in. baking dish. Bake 15-20 minutes or until cooked through.
3. In a large saucepan, combine pasta sauce, onion, garlic and seasonings; bring to a boil over medium heat, stirring occasionally. Pour over meatballs; sprinkle with cheese. Bake 15-20 minutes longer or until cheese is lightly browned.
PER SERVING 4 meatballs with 1 /2 cup sauce: 390 cal., 17g fat ( 7g sat. fat ) , 124mg chol., 1074mg sodium, 29g carb. ( 10g sugars, 3g fiber ) , 29g pro.