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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Cooking Light Magazine. 9 points on Weight Watchers. Very tasty Ingredients:
1 lb lean ground beef |
salt and pepper |
2 (8 ounce) cans tomato sauce with garlic |
1 1/2 cups low-fat sour cream |
1/2 cup chopped green onion |
1/4 cup reduced-fat cream cheese, softened |
4 cups hot cooked spaghetti (about 8 oz. uncooked) |
1 1/3 cups shredded reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 350.
2. Cook meat in large nonstick skillet until browned. Drain well and return to pan.
3. Add salt, pepper and tomato paste. Simmer for 20 minute.
4. Combine sour cream, green onion and softened cream cheese in small bowl.
5. Spray 2 quart casserole dish and place cooked and drained spaghetti in bottom. Spread cream cheese mixture over and then top with meat mixture.
6. Sprinkle cheddar cheese on top.
7. Cover and bake at 350 for 25 minute Uncover and bake an additional 5-10 minutes or until cheese is bubbly.
8. Note: I add fresh mushrooms with the tomatoe sauce. I also added some lowfat ricotta cheese to the sour cream mixture because I had it on hand.
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