Heat the oven to 425°F. While the oven is heating, line a baking sheet with parchment paper.Cook and drain the spaghetti according to the package directions. While the spaghetti is cooking, stir the egg, Italian seasoning, mozzarella cheese, Parmesan cheese and 2 tablespoons sauce in a large bowl. Stir in the bread crumbs. Season the chicken as desired. Add the chicken and mix with a fork until just combined. Shape the chicken mixture into 16 (1 1/2-inch) meatballs. Place the meatballs on the baking sheet.Bake for 15 minutes or until the meatballs are cooked through. During the last 5 minutes of the baking time, heat the remaining sauce in a 3-quart saucepan over medium-high heat until hot. Add the meatballs and toss to coat. Serve the meatballs and sauce over the hot spaghetti. Sprinkle with the basil and additional Parmesan cheese, if desired.
8 ounces uncooked gluten free spaghetti (228g)1 egg, beaten (51g)0.5 teaspoon Italian seasoning, crushed (1g)0.5 cup shredded part skim mozzarella cheese (57g)0.333 cup grated Parmesan cheese (33g)1 jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)0.5 cup plain gluten free bread crumbs (44g)1 pound ground chicken (454g)0.25 cup chopped fresh basil leaves (13g)
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