Ingredients
12 oz spaghetti cooked to al dente
1 lb lean ground beef (I used 93/7)
1 tsp. dried italian seasoning
1 tsp. garlic powder
1 1/2 cups petite diced tomatoes
2 oz reduced fat cream cheese
1/2 cup light sour cream
1/8 cup grated parmesan cheese
1 1/2 cups reduced fat shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked to al dente.
Heat a large skillet over medium heat; brown meat and drain. Stir in the italian seasoning and diced tomatoes.
In a separate bowl mix together garlic powder, cream cheese, parmesan cheese, and sour cream. Stirring until smooth.
Place spaghetti into baking dish. Top with meat mixture and then cream cheese mixture. Top with shredded cheddar.
Serves 8
WW PP=8
Cal 345, Carbs 36.1, Fat 9.6g, Fiber 1.7g, Protein 23.5
Bake for 30 minutes or until cheese is lightly browned and bubbly. Enjoy!
12 oz spaghetti cooked to al dente
1 lb lean ground beef (I used 93/7)
1 tsp. dried italian seasoning
1 tsp. garlic powder
1 1/2 cups petite diced tomatoes
2 oz reduced fat cream cheese
1/2 cup light sour cream
1/8 cup grated parmesan cheese
1 1/2 cups reduced fat shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked to al dente.
Heat a large skillet over medium heat; brown meat and drain. Stir in the italian seasoning and diced tomatoes.
In a separate bowl mix together garlic powder, cream cheese, parmesan cheese, and sour cream. Stirring until smooth.
Place spaghetti into baking dish. Top with meat mixture and then cream cheese mixture. Top with shredded cheddar.
Serves 8
WW PP=8
Cal 345, Carbs 36.1, Fat 9.6g, Fiber 1.7g, Protein 23.5
Bake for 30 minutes or until cheese is lightly browned and bubbly. Enjoy!
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