Spaghetti With Creamy Tomato Meat Sauce & Cheese Topping (Li |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A great light recipe from Rose Reisman. You can prepare sauce up to 2 days in advance. Ingredients:
2 teaspoons vegetable oil |
1 cup chopped onion |
1 teaspoon minced garlic |
8 ounces lean ground beef |
2 1/2 cups pasta sauce |
1 1/2 teaspoons dried basil |
1 teaspoon dried oregano |
1/2 teaspoon hot pepper sauce |
12 ounces spaghetti |
1 1/2 cups low-fat sour cream |
1 1/2 cups light ricotta cheese |
2 ounces light cream cheese, softened |
2 tablespoons grated parmesan cheese |
1 pinch salt |
1 pinch fresh ground black pepper |
1/2 cup shredded lowfat mozzarella cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 350°F Spray a 13x9 inch glass baking dish with cooking spray.
2. In a nonstick saucepan, heat oil over medium heat; cook onions and garlic for 5 minutes or until softened. Stir in beef; cook for 5 minutes, or until no longer pink, stirring to break up meat. Stir in tomato sauce, basil, oregano, and hot pepper sauce. Reduce heat to a simmer; cook for 10 minutes, covered.
3. Meanwhile, in pot of boiling water, cook spaghetti for 8 to 10 minutes or until tender but firm; drain. In a food processor, combine sour cream, cheeses, and salt and pepper; purée until smooth.
4. Place drained spaghetti in baking dish. Spoon sour cream mixture on top of spaghetti, mixing well. Spoon tomato sauce evenly over top. Mix together topping ingredients; sprinkle over casserole.
5. Bake in centre of oven for 20 minutes. Spoon out to serve.
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