Beef: Cooking Light Spaghetti Pie

posted by Linda in MO 12-12-100 1:36 PM

* Exported from MasterCook *
Cooking Light Spaghetti Pie
Recipe By :Cooking Light YEAR: 2000 ISSUE: May PAGE: 160
Serving Size : 6 Preparation Time :0:00
Categories : casserole, ground beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cans tomato sauce with garlic -- (8-ounce)
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 oz.) 1/3 less-fat cream cheese -- softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups shredded reduced-fat extra-sharp cheddar cheese -- (about 5 ounces)

Preheat oven to 350 degrees.

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 at 350 degrees for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

Yield: 6 servings.

NUTRITIONAL INFORMATION: CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g, mono 4.2g, poly
0.8g); PROTEIN 28.4g; CARB 39.9g; FIBER 2.9g; CHOL 67mg; IRON 3.4mg; SODIUM 849mg; CALC 376mg

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