Lower Fat Spaghetti Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A lower fat, healthier version of a deliciously creamy and saucy spaghetti casserole. This is a cheap, delicious family favorite. I like to split the recipe into two casseroles and freeze one for later! Ingredients:
4 ounces spaghetti, regular |
4 ounces whole wheat spaghetti |
8 ounces neufchatel cheese (low-fat cream cheese) |
8 ounces low-fat sour cream |
salt and pepper |
1 cup zucchini, shredded (optional) or 2 cups fresh spinach, chopped (optional) |
1 lb low-fat ground turkey |
1 cup lowfat mozzarella cheese, shredded, divided |
30 ounces spaghetti sauce |
1/8 cup parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Put water on to boil in large pot.
3. While water heats, brown turkey and drain (if necessary).
4. Cook spaghetti until still somewhat firm and then drain.
5. Put spaghetti back into the pot (drained) and mix in the neufchatel until melted, then sour cream, and salt and pepper.
6. Turn into (1) 9x13 pan or (2) 8x8 pans.
7. If using, layer shredded zucchini or spinach on top of pasta mixture.
8. Next, spread browned turkey on top and sprinkle with 1/2 of the mozzarella cheese.
9. Finally, spread spaghetti sauce on top and sprinkle with the remaining 1/2 cup of mozzarella cheese and a few sprinkles of parmesan.
10. Bake at 350 degrees for 40 minutes or until melted and bubbly.
11. Freezes excellently!
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