Ingredients
1
pound ground beef, cooked and drained
*Vegetarian
option 1 pound sautéed zucchini, mushrooms, spinach, and carrots
1/4
teaspoon salt
1/4
teaspoon black pepper
1
jar of spaghetti sauce (Emeril's Roasted Gaaahlic Pasta Sauce is my favorite)
1
1/2 cups low-fat sour cream
1/2
cup chopped green onions
1/2
cup chopped green pepper
2
ounces 1/3-less-fat cream cheese, softened
4
cups hot cooked spaghetti
Cooking
spray
1
1/3 cups shredded reduced-fat extra-sharp cheddar cheese
Brown
meat seasoned with salt and pepper in a large nonstick skillet over medium heat,
stir and crumble (Or, sauté vegetables for vegetarian dish). Drain well, and
return meat to pan. Stir in spaghetti sauce and simmer for 20 minutes. Combine
the sour cream, green onions, green pepper, 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.
