A twist on spaghetti, these little pasta nests are an easy and fun weeknight dinner.
- 1 pound spaghetti
- 1 egg
- 1 25-ounce jar Mezzetta Tomato and Sweet Basil Tomato Sauce
- 1 pound Italian Sausage
- 1 tablespoon fennel seed dried
- 16 ounces mini fresh mozzarella balls you'll need 10 little mozzarella balls
- 2 tablespoons Italian bread crumbs
- 10 green olives sliced in half
Preheat oven to 350 degrees. In a large sauce pan cook the spaghetti according to package directions, minus two minutes, so it's very al la dente.
In the meantime, in a large fry pan over medium heat, fry the Italian Sausage until cooked through. Drain off any grease and then stir in the entire jar of the Mezzetta pasta sauce and the fennel seed. Cook until just reheated.
In a large mixing bowl, add one egg, beaten. Drain the spaghetti and add to the bowl with the egg and mix well. Add the sauce and stir gently.
Using a large serving spoon and a fork, twirl the spaghetti into nests and place in a 9 x 13" baking pan sprayed with non-stick spray.
When all the nests are in place, push one of the mini mozzarella balls into the enter of each. Sprinkle with Italian bread crumbs and sliced green olives.
Bake until nice and steamy. 30 minutes.
Calories: 604kcal | Carbohydrates: 46g | Protein: 29g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 894mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 328mg | Iron: 2mg