Bring water and salt to a rapid boil. Add spaghetti to boiling water; stir gently and return to rapid boil. Cook uncovered, stirring occasionally, 9 to 11 minutes, or until al dente; drain and transfer to large bowl. Toss cooked spaghetti with 1-1/4 cups pasta sauce.
Servings and Ingredients
|¾ (16-oz.) pkg. Hy-Vee spaghetti|
|4 qt. water, to cook spaghetti|
|2 tbsp. Hy-Vee salt, to cook spaghetti; if desired|
|1 (17.6-oz.) bottle Gustare Vita tomato basil pasta sauce|
|1 ½ c. fresh Parmesan cheese, shredded and divided|
|1 c. Soiree fresh mozzarella pearls|
|Fresh basil leaves, for garnish|
Things To Grab
- Medium pot
- 12 (2-1/2-inch) muffin cups
- Hy-Vee nonstick cooking spray
Spray 12 (2-1/2-inch) muffin cups with nonstick spray. Distribute 3/4 cup Parmesan cheese evenly in bottoms of prepared muffin cups; add 1/4 cup spaghetti mixture to each muffin cup. Top with mozzarella pearls and 3/4 cup Parmesan cheese.
Bake for 15 to 20 minutes or until cheese is melted. Top with remaining 3/4 cup pasta sauce and remaining 3/4 cup Parmesan cheese. Garnish with basil, if desired.