Yield: 6 servings  Prep: 25 minutes  Bake: 30 minutes

1 pound ground round
¼ tsp. salt
¼ tsp. black pepper
2 (8 oz.) cans tomato sauce with garlic
1 ½ cups sour cream
½ cup chopped green onions
¼ cup (2oz.) cream cheese, softened
4 cups hot cooked spaghetti (about 8 oz. uncooked,        we use rice pasta)
Cooking spray
11/3 cups (about 5 oz) shredded extrasharp cheddar cheese

  1. Preheat oven to 350
  2. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan.
  3. Stir in salt, pepper, and tomato sauce. Bring to a boil, reduce heat, and simmer for 20 minutes. Combine the sour cream, onions, and cream cheese in a small bowl, set aside.
  4. Place spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread sour cream mixture over the spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese.
  5. Cover and bake at 350 for 25 minutes. Uncover, bake an additional 5 minutes or until cheese is bubbly.

1 serving=

Fat: 13.7g           Carbs 39.9g

Protein: 28.4g       Fiber 2.9g

The Best of Cooking Light page 156