Cooper Aerobic Institute Baked Spaghetti


Classifications: casserole

Qty Measure Ingredient


3/4 pound extra-lean ground beef

1/3 cup onion, chopped

1 clove garlic, minced

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 4 oz can mushrooms, undrained

1 16 oz jar meatless spaghetti sauce

8 ounces spaghetti, cooked and drained

1/3 cup light sour cream

1 cup low-fat cottage cheese

Non-stick vegetable cooking spray

Instructions: Saute ground beef with onion and spices in large skillet until meat is browned; pour off fat. Stir in undrained mushrooms and spaghetti sauce; simmer uncovered for 10 minutes.

Spray deep 8-inch square casserole dish with vegetable oil and cover bottom with half the cooked spaghetti. Layer half the meat mixture on top of pasta. Combine the sour cream and cottage cheese; spread over meat mixture. Add remaining spaghetti and cover with remaining meat mixture. Sprinkle with parmesan cheese.

Cover with foil and bake at 376* for 35 minutes; let stand for 5 minutes.




Serves: 8

Food Exchanges: