Mini Spaghetti Pies

• 1/2 lb. (225 g) extra-lean ground beef
• 1 cup Classico di Napoli Tomato & Basil Pasta Sauce
• 2 eggs
• 6 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
• 4 cups cooked spaghetti
• 1-1/4 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese

1. Heat oven to 350F.
2. Brown meat in medium skillet; drain.
3. Stir in pasta sauce; simmer on low heat 10 min.
4. or until thickened, stirring occasionally.
5. Meanwhile, whisk eggs in large bowl until blended.
6. Stir in Parmesan.
7. Add spaghetti; toss to evenly coat.
8. Spoon into 12 muffin pan cups sprayed with cooking spray; press onto bottom and up sides of cups to resemble nests.
9. Spoon meat sauce into spaghetti nests; sprinkle with shredded cheese.
10. Bake 30 min.
11. or until pies are heated through and cheese is melted.
12. Let stand 2 min.
13. before removing from cups to serve.

extralean ground beef, pasta sauce, eggs, cheese, barrel

Taken from www.kraftrecipes.com/recipes/mini-spaghetti-pies-183860.aspx (may not work)