1 package (8 ounces) spaghetti
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces reduced-fat cream cheese
1 cup reduced-fat ricotta cheese
1 cup reduced-fat sour cream
3 green onions, chopped
1-1/2 cups shredded cheddar-Monterey Jack cheese
1Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6 to 8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Preheat oven to 350°.
2In a small bowl, mix cream cheese, ricotta cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
3Bake, covered, 25 minutes. Uncover; bake until cheese is bubbly, 5 to 10 minutes longer. If desired, top with additional green onions.
Prize Winning Recipe
Total Time
Prep: 30 Min. Bake: 30 Min.
Million-dollar spaghetti may not make you any richer, but this cheesy, layered casserole will win you the compliment lottery.
Nutrition Facts
1 cup: 537 calories, 26g fat (14g saturated fat), 96mg cholesterol, 780mg sodium, 42g carbohydrate (11g sugars, 3g fiber), 33g protein.