Spaghetti and Meatball Nests

• 175 g spaghetti, uncooked, broken in half
• 12 Basic Meatballs
• 1-3/4 cups Classico di Napoli Tomato & Basil Pasta Sauce, divided
• 2 eggs, beaten
• 1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
• 1/4 cup Kraft 100% Parmesan Shredded Cheese

1. Heat oven to 375F.
2. Cook spaghetti as directed on package, omitting salt.
3. Drain; place in large bowl.
4. Add 1 cup sauce, eggs and mozzarella; toss until spaghetti is evenly coated.
5. Press spaghetti mixture into 12 muffin pan cups sprayed with cooking spray; top each with 1 Basic Meatball.
6. Cover with remaining sauce.
7. Bake 17 to 20 min.
8. or until heated through.
9. Carefully run knife around each "nest" to loosen from cup.
10. Serve topped with Parmesan.

meatballs, pasta sauce, eggs, philadelphia, cheese

Taken from www.kraftrecipes.com/recipes/spaghetti-meatball-nests-176179.aspx (may not work)