1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce, divided
100 g Cracker Barrel Mozzarella Cheese, cut into 16 cubes
4 pitted large black olives, cut into 4 slices each
450 g spaghetti, uncooked
YIELD 8 servings, 1 cup (250 mL) spaghetti and 2 meatballs (195 g)
1. Mix meat, stuffing mix, water, eggs and 1/4 cup pasta sauce just until blended; shape into 16 (2-inch) meatballs. Insert 1 cheese cube into top of each meatball, with top of cheese cube just showing at top of meatball. Place, cheese sides up, on baking sheet. Top each with olive slice to resemble eyeball.
2. Bake 20 to 25 min. or until meatballs are done (160ºF). Meanwhile, cook spaghetti and heat remaining pasta sauce as directed on package and jar.
3. Drain spaghetti. Serve topped with meatballs and sauce.