Ingredients

• Nonstick cooking spray
• 4 ounces whole grain or multigrain thin spaghetti, broken in half
• 1 egg, lightly beaten
• 1/3 cup grated Parmesan cheese
• 1 tablespoon milk
• 1 12 ounce package (12) refrigerated cooked Italian-style turkey or chicken meatballs
• 1/2 of a 23.8-ounce jar (1 1/4 cups) light no-sugar-added tomato and basil pasta sauce
• 1/2 cup shredded reduced-fat Italian cheese blend (2 ounces)

Preparation

1. Preheat oven to 350 degrees F.
2. Coat twelve 2 1/2-inch muffin cups with cooking spray.
3. Cook pasta according to package directions; drain.
4. Meanwhile, in a large bowl combine the next three ingredients (through milk).
5. Stir in cooked pasta.
6. Using the back of a spoon, press mixture onto bottoms and slightly up sides of prepared muffin cups.
7. Add meatballs and top with pasta sauce.
8. Bake 15 minutes.
9. Sprinkle with cheese.
10. Bake 2 minutes more or until meatballs are heated through and cheese is melted.
11. Cool in muffin cups on a wire rack 5 minutes.
12. Remove from muffin cups. If desired, serve with additional warmed pasta sauce.