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Spaghetti Pie Casserole
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|Spaghetti Pie Casserole|
|1 package (8 ounces)||angel hair spaghetti|
|1 pound||ground beef|
|1 small||onion, chopped|
|2||garlic cloves, minced|
|* 1 jar (14 ounces) spaghetti sauce Newman?s marinara|
|3 ounces||reduced-fat cream cheese|
|1 cup||reduced-fat sour cream|
|3||green onions, chopped|
|1-1/2 cups||shredded cheddar-Monterey Jack cheese|
|1 pkg||italian dressing mix|
* Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, Italian dressing, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Do not need to cook marinara sauce if you want sauce runnier.
* Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.?In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the sauce, spaghetti, cheese mixture. Repeating until all used. Top with shredded cheese.?Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.
Test Kitchen Tips
A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.
To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over).
Check out 75 pasta casseroles for your 13x9.
1 piece: 396 calories, 20g fat (11g saturated fat), 73mg cholesterol, 622mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 23g protein