INGREDIENTS

• 12 oz. Contadina spaghetti
• 3 large eggs, divided
• 1 1/2 c. shredded mozzarella
• 3/4 c. grated Parmesan, divided, plus more for garnish
• 3 c. Contadina Formaggio Pasta Sauce, divided
• Cooking spray, for pan
• 1 lb. ground beef
• 1/2 c. bread crumbs
• 2 cloves garlic, minced
• 2 tbsp. freshly chopped parsley, plus more for garnish
• kosher salt
• Freshly ground black pepper
• 1 tbsp. Contadina extra-virgin olive oil 

DIRECTIONS

1. Preheat oven to 400 degrees F. Cook spaghetti until very al dente, 8 minutes (noodles will continue to cook in oven). Drain and rinse under cold water.
2. In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup Contadina Formaggio Pasta Sauce.
3. Spray a muffin tin with cooking spray and nest spaghetti inside. Using the bottom of a shot glass, firmly press down to create a well.
4. Bake until set, 15 minutes. Let cool. (If nests puffed up while baking, press down again with shot glass.)
5. While spaghetti cups bake, make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, remaining 1/4 cup Parmesan, and parsley. Season with salt and pepper. Roll into balls.
6. In a large skillet over medium heat, heat oil. Brown meatballs, 4 minutes per side, then drain fat. Pour over remaining 2 cups Contadina Formaggio Pasta Sauce and let simmer, 5 minutes.
7. Spoon meatball onto spaghetti nest. Garnish with Parmesan and parsley.