Cheesy Baked Spaghetti And Meatballs

• 3 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1 lb spaghetti
• 1 lb frozen small meatballs
• 1 (8 ounce) bag frozen vegetables (choose either medley or single type)
• 1 (16 ounce) jar smooth marinara sauce

1. Preheat oven to 350 degrees.
2. Line the bottom and sides of medium saucepan to about half-way up with the frozen meatballs, and pour in marinara sauce until all meatballs are covered. Set to simmer on low heat.
3. Take out frozen vegetables, leave on counter.
4. In a large pot, follow the directions to cook 1 pound of spaghetti, drain and return to pot.
5. With a dinner knife, divide each meatball in half, and then pour into spaghetti pot with sauce, open frozen vegetables and pour into spaghetti pot.
6. Mix well, slowly adding two cups of shredded mozzarella.
7. Pour mixture into 13x9 baking dish, sprinkle 1 cup mozzarella on top.
8. Bake for 15-20 minutes, or until mozzarella on top is melted.

mozzarella cheese, meatballs, frozen vegetables, marinara sauce

Taken from www.food.com/recipe/cheesy-baked-spaghetti-and-meatballs-477857 (may not work)