Baked Spaghetti

By smaier

Amount per serving
Calories: 408
Calories from fat: 30%
Fat: 13.7g
Saturated fat: 7.3g
Monounsaturated fat: 4.2g
Polyunsaturated fat: 0.8g
Protein: 28.4g
Carbohydrate: 39.9g
Fiber: 2.9g
Cholesterol: 67mg
Iron: 3.4mg
Sodium: 849mg
Calcium: 376mg

10 PP

Ingredients

• 1 pound ground round
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (8-ounce) cans tomato sauce with garlic
• 1 1/2 cups low-fat sour cream
• 1/2 cup chopped green onions
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
• Cooking spray
• 1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese

Preparation

Step 1

Preheat oven to 350°.

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small 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. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.