Baked Spaghetti & Meatballs

Name: Baked Spaghetti & Meatballs Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1 package Ronzoni Smart Taste Spaghetti; 1 jar Healthy Choice Traditional Pasta Sauce; 1/2 package (12 meatballs) Jennie-O Italian Style Meatballs; 1 package (2 cups) Kraft Fat-Free Shredded Mozarella Cheese

(7)

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 8

Ingredients

1 package Ronzoni Smart Taste Spaghetti1 jar Healthy Choice Traditional Pasta Sauce1/2 package (12 meatballs) Jennie-O Italian Style Meatballs1 package (2 cups) Kraft Fat-Free Shredded Mozarella Cheese

Directions

Cook pasta to instructions on the box. Drain and mix with pasta sauce. Mix in meatballs -- making sure they are completely coated with sauce. Spread into a 9 x 11 pan coated with Pam. Sprinkle cheese on top.

Bake at 350 Degrees for 45 minutes or until cheese is bubbly

Number of Servings: 8

Recipe submitted by SparkPeople user ZELLAM7.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 407.5
Total Fat: 6.4 g
Cholesterol: 50.0 mg
Sodium: 1,334.4 mg
Total Carbs: 66.1 g
Dietary Fiber: 11.5 g
Protein: 25.3 g

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Member Reviews

MLE87MORE
loved this! - 2/8/13
MEMECOY
This sounds good & easy. Am trying tonight as I have all the ingredients. - 1/26/11
EDMALINAS
I made this recepie but I added canned mushrooms to the sauce it was very good - 4/23/09
KINI08
I made a slightly different version (couldn't find the meatballs) with ground turkey, Italian spices, and chopped bell peppers and a low calorie wine/marinara sauce, and it was very good! - 12/18/08
MRSUTTON25
My whole family loved this recipe. Super easy! Thanks for sharing! - 11/19/08
ALVORD281
my granchildren helped make this on a rainy saturday afternoon,they loved it,and it tasted wonderfull.... - 9/7/08
OCNANNY
yum! - 9/1/08
CAHANIM8R
I made this using whole wheat pasta and Prego 100% Natural Heart Smart Traditional, so it made it a little more healthy. Everyone loved it, including my 3 year old. - 8/21/08