Ingredients
- 1 tbsp olive oil
- 1/4 large onion, diced
- 2 cloves garlic, minced
- 1 lb. lean ground beef
- 15 oz. tomato sauce
- 1 tbsp Italian seasoning (Tuscan Sunset)
- 1 1/2 cups low-fat sour cream
- 4 oz. cream cheese, softened
- 1/2 cup green onions, sliced
- 6 oz. spaghetti (I use vermicelli)
- Cooking spray
- 1 1/2 cups cheddar cheese, shredded
Preparation
Step 1
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium heat. Add onions and garlic and saute until onions begin to soften. Add ground beef and cook until browned, stirring to crumble. Drain well, and return meat to pan. Stir in tomato sauce and Italian seasoning. Bring to a boil; reduce heat, and simmer for 10 minutes.
Meanwhile, boil spaghetti according to package directions. Combine the sour cream, cream cheese, and green onions in a medium bowl and set aside.
Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Cover and bake for 25 minutes. Uncover, sprinkle with cheese, and bake an additional 5 minutes or until cheese is melted and bubbly.