Spaghetti Pie

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.