BOCA Spaghetti and Meatballs

• 1/2 lb. spaghetti, uncooked
• 2 cups frozen BOCA Veggie Ground Crumbles
• 1 cup dry bread crumbs
• 1/2 cup cholesterol-free egg product
• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce, divided
• 1 tsp. oil

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, microwave crumbles in medium microwaveable bowl on HIGH 30 sec.
3. Stir in bread crumbs, egg product and 1/2 cup pasta sauce.
4. Let stand 5 min.
5. Shape into 12 balls.
6. Cook "meatballs" in hot oil on medium heat 8 min.
7. or until cooked through (160 degrees ) and evenly browned, stirring frequently.
8. Stir in remaining sauce.
9. Cook 2 min.
10. or until heated through, stirring occasionally.
11. Drain spaghetti; place on platter.
12. Top with meatballs and sauce.

veggie ground crumbles, bread crumbs, cholesterolfree egg, pasta sauce, oil

Taken from www.kraftrecipes.com/recipes/boca-spaghetti-meatballs-66207.aspx (may not work)