Savory, Meaty and Delicious Italian Baked Spaghetti Recipe

• 1 pound extra-lean ground beef
• 1/3 cup onion, chopped
• 1 clove garlic, minced
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 4 oz. can sliced mushrooms (do not drain)
• 1 16 oz. jar meatless spaghetti sauce
• 8 oz. 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

Tip : This dish can be prepared the night before, and baked the next day before guests arrive, allowing you to spend less time in the kitchen.

Directions

• Sauté 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 in separate bowl; spread over meat mixture layer.
• Add remaining spaghetti and cover with remaining meat mixture. Sprinkle with Parmesan cheese.
• Bake at 375° for 35 minutes; let stand for five minutes.
• Cut in squares and serve.

Nutritional Analysis
Serves: 8 | Serving Size: 1/8 of dish

Calories: 295
Protein: 21 g
Total Fat: 11 g
Cholesterol: 41 mg
Fiber: 2 g
Sodium: 632 mg
Carbohydrates: 28 g

Recipe provided by Cooper Clinic Nutrition .