Baked Spaghetti
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By: Kathy Miller, M.S., R.D., L.D.
This is a great meal for entertaining guests. The main reason—it’s something that both adults and kids love!
This dish can be prepared the night before, and baked the next day before guests arrive, allowing you to spend more time with guests and less time in the kitchen. This leaves more time to prepare any last minute side dishes.
Ingredients:
1 pound extra-lean ground beef
1/3 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 4-ounce can sliced mushrooms (do not drain)
1 16-ounce jar meatless spaghetti sauce
8 ounces spaghetti, cooked and drained
1/3 cup light sour cream
1 cup low-fat cottage cheese
1/4 cup Parmesan cheese
Nonstick vegetable cooking spray
Directions:
Saute ground beef, onion, garlic, oregano, salt, and pepper in a large skillet until meat is browned; pour off fat. Stir in undrained mushrooms and spaghetti sauce; simmer uncovered for 10 minutes.
Place half the cooked spaghetti in the bottom of a deep 8-inch square casserole dish that has been sprayed with cooking spray. Layer half the meat mixture on top of spaghetti. Combine the sour cream and cottage cheese; spread over meat mixture layer. Add remaining spaghetti and cover with remaining meat mixture. Sprinkle with Parmesan cheese.
Bake at 375 degrees for 35 minutes; let stand for 5 minutes. Cut in squares and serve.
Yield: 8 servings
Per Serving:
295 calories
21 gm protein
11 gm total fat
41 mg cholesterol
2 gm fiber
632 mg sodium
28 gm carbohydrates
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