Stuffed Saucy Meatballs and Pasta

1-1/2 pounds ground beef
2 eggs, slightly beaten
1/2 cup seasoned bread crumbs
3 cloves garlic, minced
2 tablespoons finely chopped fresh oregano
1 teaspoon salt
1/2 teaspoon pepper
12 small balls fresh mozzarella cheese (about 1/3 ounce each)
1 (16-ounce box) spaghetti rigati or linguine
1 (25-ounce or 26-ounce) jar spicy red pepper pasta sauce or other pasta sauce
Fresh oregano sprigs, optional

Preheat oven to 400 degrees.

Combine ground beef, eggs, bread crumbs, garlic, 1 tablespoon chopped oregano, salt and pepper in a large bowl, mixing lightly but thoroughly. Divide mixture into 12 equal portions. Lightly shape into patties.

Place 1 mozzarella ball in center of each patty. Shape beef around cheese until completely enclosed inside and forming meatballs. Place meatballs on aluminum-foil-lined 15x10-inch baking pan. Bake 15 to 20 minutes to medium doneness (160 degrees), until not pink in center and juices show no pink color.

Meanwhile, prepare spaghetti rigati or linguine according to manufacturer's directions and heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through (about 5 minutes).

Spoon meatballs and sauce onto hot pasta. Sprinkle with remaining 1 tablespoon chopped oregano. Garnish with oregano sprigs, if desired.

Nutrition facts per serving: 597 calories, 16 g fat, 5 g saturated fat, 138 mg cholesterol, 68 g carbohydrates, 38 g protein, 985 mg sodium, 4 g fiber