4 Cheese Spaghetti and Meatballs

1 16 oz. package thin spaghetti noodles, cooked and drained
2 Tbsp. butter
2 eggs
6 oz. feta cheese, crumbled
1/4 c. Parmesan cheese
1 1/2 c. Colby-jack cheese, shredded
24 oz. pasta sauce (I use Classico Roasted Garlic)
1 lb. ground turkey
1 Tbsp. dried basil
1 Tbsp. garlic powder
1/4 c. minced onion
1/2 c. oats
1/2 c. ketchup

Heat oven to 350 degrees. Butter a 9X13 baking dish.

Cook noodles according to package directions. Drain the pasta and return it to the pot. Add 2 Tbsp. butter, 1 egg, feta cheese and Parmesan cheese. Stir and transfer the pasta to the casserole dish. Top pasta with 1 1/2 c. Colby-jack cheese.

Meanwhile, in a medium mixing bowl mix together the turkey, basil, garlic powder, minced onion, oats, ketchup and 1 egg to make the meatballs. Stir until well mixed. Scoop meat by tablespoons to form meatballs (or roll into 1 1/2 inch balls) and place across the top of the pasta.

Pour pasta sauce over all. Bake at 350 degrees for 35 minutes.

Cheese Muffins

2 c. all-purpose flour
1 tsp. salt
4 tsp. baking powder
2 Tbsp. butter
1 c. grated Colby-jack cheese
1 c. milk

Preheat oven to 425 degrees. Mix together the flour, salt, and baking powder in a large bowl. Cut in the butter with a pastry knife until the mixture resembles fine crumbs. Stir in the grated cheese.
Add the milk all at once and stir quickly with a fork or whisk for 20 seconds. The batter should be lumpy; do not over mix. Divide the mixture among 12 greased muffin cups, filling them 2/3 full. Bake for 15 to 20 minutes, until lightly browned.

Adapted by me from The Junior League Centennial Cookbook

Our oldest reminded me recently I use to make these a lot. (about weekly) I would like to get back into the habit of making these a lot, again!