1 lb. Ground Beef
1/4 tsp. salt
1/4 tsp black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 C. low-fat sour cream
1/2 C. chopped green onions
1/4 C. (2 ounces) 1/3-less-fat cream cheese, softened
4 C. hot cooked spaghetti (about 8 ounces uncooked pasta)
1 1/3 C. (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
1. Preheat oven to 350.
2. 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 for 25 minutes. Uncover and bake and additional 5 minutes or until cheese is bubbly. Yield: 6 servings / 9 points per serving.
Source: Cooking Light Magazine, May 2000 Issue, pg. 160.