Spaghetti Pie

Though it's really a deep-dish casserole, many Midwesterners lovingly refer to this recipe as Spaghetti Pie. You can substitute plain tomato sauce and add 1/4 teaspoon of garlic powder, if desired.

Yield: 6 servings

Ingredients

• 1  pound  ground round
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  (8-ounce) cans tomato sauce with garlic
• 1 1/2  cups  low-fat sour cream
• 1/2  cup  chopped green onions
• 1/4  cup  (2 ounces) 1/3-less-fat cream cheese, softened
• 4  cups  hot cooked spaghetti (about 8 ounces uncooked pasta)
• Cooking spray
• 1 1/3  cups  (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese

Preparation

Preheat oven to 350°.

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° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

Nutritional Information

Calories:

408 (30% from fat)

Fat:

13.7g (sat 7.3g,mono 4.2g,poly 0.8g)

Protein:

28.4g

Carbohydrate:

39.9g

Fiber:

2.9g

Cholesterol:

67mg

Iron:

3.4mg

Sodium:

849mg

Calcium:

376mg