I really like making foods from scratch. I also really like making food that can be prepared easily. Meal kits are a great way to allow you to quickly put homemade dinners on the table, without have to do a lot of planning or prepwork. Kraft has just introduced their new Kraft Fresh Take Meal Kits – a combination of cheese and breadcrumbs that are perfect for breading meats, making savory appetizers, and more. They’re also perfect for making baked spaghetti and meatballs, so on a recent trip to Walmart, I picked up a couple of bags of Kraft Fresh Take to give it a try.
I head over to the Cheese aisle, where I found Kraft Fresh Take next to the other Kraft Shredded cheese products. There are nine different varieties of Kraft Fresh Take, ranging from a classic Four Cheese to a Spicy Chipotle Cheddar. They were sold out of the Italian Parmesan, so I opted for Rosemary and Roasted Garlic Kraft Fresh Take. For good measure, I also picked up Smokey Mesquite BBQ Kraft Fresh Take, just because it sounds so good.
Once we got home, it was time to start cooking some Baked Spaghetti & Meatballs with Kraft Fresh Take.
Baked Spaghetti & Meatballs Recipe
Baked Spaghetti & Meatballs
- 1.5 lbs ground beef
- 1/2 tsp sea salt
- 1/2 tsp Italian Seasoning
- 1/2 tsp oregano
- 1/2 tsp red pepper flakes optional
- 1 1/2 Tbsp Worcestershire Sauce
- 1 6 oz. package of Kraft Fresh Take meal kit split into 1/2 cup and 1/4 cup.
- 1/3 cup milk
- 1 egg
- 1 package spaghetti 1 lb
- 1 jar of spaghetti sauce 24 oz.
Preheat oven to 350F.
Mix 1 lb. ground beef, sea salt, Italian Seasoning, Oregano, Red Pepper Flakes, Worcestershire Suace, and 1/2 cup of Kraft Fresh Take.
Form the beef mixture into ~12 meatballs that are approximately 2 inches in diameter and place onto a cookie sheet sprayed with non-stick cooking spray.
Cook in oven at 350F for 20 minutes, turning the meatballs over at around 10 minutes.
While the meatballs are cooking, boil water and cook spaghetti to al dente.
When spaghetti is cooked, drain and set aside.
In a medium pan, brown 0.5 lbs of ground beef (seasoned to taste).
Add spaghetti sauce to beef and simmer, covered on low.
Once the meatballs are cooked, remove from oven.
Place cooked spaghetti into a 3 quart baking dish.
Take cooked meatballs and arrange in the spaghetti.
Top spaghetti and meatballs with the beef spaghetti sauce.
Top with the remaining Kraft Fresh Take breadcrumb mixture.
Bake, covered, for 20 minutes at 350.
I love the idea of Kraft Fresh Take. Not only does it provide you with pre-seasoned breadcrumbs and cheese, but it also makes it easy for you to bread things, since the package can be opened and used to shake the meat in. We won’t be doing that for our meatballs, though.
First, we’ll start with the meatballs. Where I’d normally use breadcrumbs and cheese separately, I just use Kraft Fresh Take Rosemary & Roasted Garlic recipe. For these meatballs, you can use whichever Kraft Fresh Take you want. Next time I’ll try it with Italian Parmesan. I was also able to cut back on the spices, since the breadcrumbs are already seasoned. Make sure you set aside a 1/4 cup of Kraft Fresh Take, which you’ll use for topping everything later.
After everything is mixed together, roll 12 large-ish meatballs and put them onto the cookie sheet. My meatballs were about 2″ in diameter.
Pop the meatballs in the oven and let them bake at 350 for about 20 minutes. I flipped the meatballs over at 10 minutes. If they stick to the pan, you can use a fork to unstick them from the bottom.
While the meatballs are cooking, it’s time to cook up the spaghetti and the sauce. You want the spaghetti to be al dente. This is going back into the oven, so if it’s too soft, your baked spaghetti will be mushy spaghetti.
We love adding meat to our sauces, and this meal is no different. Season and brown up some ground beef, then let it simmer with the jar of spaghetti sauce.
The spaghetti should be almost cooked now, so drain it and then either set it aside (if you’re still cooking the sauce or meatballs) or put it into a 3 quart baking dish that’s been sprayed with cooking spray. Next, you’ll arrange the meatballs into the spaghetti. I tried to nestle them into the spaghetti instead of just letting them sit on top.
Next, you’re going to top the spaghetti and meatballs with your meat sauce, then sprinkle the rest of the Kraft Fresh Take mix on top of the sauce. If you want more breading/cheese, you can use an additional bag of Kraft Fresh Take.
Cover the dish with a lid or foil and put it back into the oven and bake for 20 minutes at 350F. Once it’s cooked, simply serve and enjoy! With all this beef, you should know this is a hearty meal. I could only eat a couple of meatballs but loved every bit. The blend of the spices with the cheese is just delicious. Not too cheesy or too “herby.” This would make a great dish for pot lucks or get togethers.
If you would like to learn more about Kraft Fresh Take, or you want to have a sample of some of the easy and flavorful dishes you can cook-up using Kraft Fresh Take, keep an out out for the Kraft Fresh Possibilities Tour truck. They’ll be stopping in towns across the country during the Fresh Possibilities Tour through the end of July.
Have you tried Kraft Fresh Take yet?
Disclaimer: I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Kraft Foods #FreshTake #cbias #SocialFabric. All opinions are my own.