I came across this recipe on Pinterest, and it had so many positive comments I had to try it. I altered it a bit though to make it healthier. It tastes decadent, but it’s not nearly as bad as you’d think! You can even file this in “Meals Under 500 Calories”
– 16 oz whole wheat spaghetti noodles
– 8 oz fat free cream cheese
– 1/4 cup fat free sour cream
– 1 cup fat free cottage cheese
– 1 can spaghetti sauce
– 1 package Morningstar Veggie Crumbles (or a pound of ground beef, but that will alter the nutritional value, though probably not too severely)
– 1 cup sharp cheddar cheese
Preheat the oven to 350. Put the noodles in the pot to boil.
Combine the sour cream, cream cheese, and cottage cheese very well. A quick note: I think cottage cheese gets a bad rap – I love the stuff. Most people can’t get past the texture though, so if it really bothers you, throw it in the food processor or blender first, it will make it nice and creamy.
Cook the “meat,” and once it’s done, stir the sauce into the pan.
Spray some cooking spray into a baking dish, and evenly cover the bottom of the dish with HALF the spaghetti. Pour the cream cheese mixture over it, and spread it so it covers the most area. Add the remaining spaghetti, and cover that with the sauce, again, spread evenly across.
Bake for 30 minutes, then take it out, sprinkle the cheddar cheese across the top, and cook for 15 more minutes.
I love this dish because it’s flexible. You can add whatever seasonings you like, you can add veggies to the sauce; one woman mentioned that she tossed the noodles in Italian dressing before adding it to the casserole, that’s an interesting idea!
I can see myself making this once a month, it’s good for leftovers!
8 servings: 381 calories, 10 fat, 4 sugar per serving