Ingredients

• 1 pound ground round beef (85% lean)
• 1/2 cup Kraft® Grated Parmesan Cheese
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1 egg, slightly beaten
• 3 teaspoons finely chopped garlic, divided
• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
• 1 cup Hunt's® Tomato Sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 12 mini sandwich buns
• 6 slices (1 oz each) part-skim mozzarella cheese, cut in half

Directions

1. Preheat oven to 375°F. Combine beef, Parmesan cheese, parsley, egg and 1 teaspoon garlic in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, oregano and salt. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened, stirring occasionally.
3. Place open buns on baking sheet. Spoon sauce on bottom of each bun; place 1 meatball on each bun and more sauce, if desired. Top each with mozzarella cheese. Bake 5 minutes or until cheese melts and bun tops are lightly crisped. Close with tops of buns.

Nutritional Information

6 servings (2 sandwiches each) Calories 507; Total Fat 20 g(Saturated Fat 8 g); Cholesterol 102 mg; Sodium 1234 mg; Carbohydrate 45 g; (Dietary Fiber 4 g, Sugars 9 g); Protein 33 g; Percent Daily Values*: Vitamin A 13%; Vitamin C 17%; Calcium 47%; Iron 28%
* Percent Daily Values are based on a 2,000 calorie diet.

Kraft® is a registered trademark of Kraft Foods, Inc.

Ingredients

• 1 can (15 oz each) Hunt's® Tomato Sauce
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 6 tablespoons Kraft® Grated Parmesan Cheese, divided
• 6 small boneless skinless chicken breasts (6 breasts = 1-1/2 lbs)
• 3/4 pound spaghetti, uncooked
• 1-1/2 cups Kraft® Shredded Mozzarella Cheese

Directions

1. Heat oven to 375°F.
2. Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.

Nutritional Information

6 servings (1 breast with sauce and spaghetti each) Calories 584; Total Fat 12 g(Saturated Fat 5 g); Cholesterol 132 mg; Sodium 979 mg; Carbohydrate 55 g; (Dietary Fiber 5 g, Sugars 5 g); Protein 58 g; Percent Daily Values*: Vitamin A 13%; Vitamin C 19%; Calcium 34%; Iron 21%
* Percent Daily Values are based on a 2,000 calorie diet.

Kraft Foods, Inc. Kraft® is a registered trademark of Kraft Foods, Inc.

Photo by sunorwind on Unsplash