Serves 6.
Note: This dish can be prepared the night before and baked the next day before guests arrive. From the Dallas Morning News.
• 8 oz. spaghetti
• 1 lb. extra-lean ground beef
• 1/3 c. onion, chopped
• 4 oz. sliced mushrooms
• 1 garlic clove, minced
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (16-oz.) jar meatless spaghetti sauce
• 1/3 c. light sour cream
• 1 c. low-fat cottage cheese
• Nonstick vegetable cooking spray
• 1/4 c. Parmesan cheese
Directions
Prepare spaghetti according to package directions.
Heat oven to 375 degrees. Sauté ground beef, onion, mushrooms, garlic, oregano, salt and pepper in a large skillet until meat is browned; pour off fat. Stir in 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 sauce mixture on top of spaghetti.
Combine the sour cream and cottage cheese; spread over meat sauce layer. Add remaining spaghetti and cover with remaining meat mixture. Sprinkle with Parmesan cheese. Bake for 35 minutes; let stand for 5 minutes before serving.
Nutrition information per serving:
Calories386Fat10 gSodium845 mgSaturated fat4 g
Carbohydrates45 gTotal sugars9 g
Protein29 gCholesterol61 mgDietary fiber4 g
Exchanges per serving: 3 lean protein, 1 fat.
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