Baked Spaghetti w/ Baked Garlic Knot Rolls

Dinner Tonight: Baked Spaghetti w/ Baked Garlic Knot Rolls




Woke up early this morning and had to turn the heat on, down to 35 degrees! Turned out to be a sunny but

cool Spring day. Our grass cutter came around today and cut the grass for the first time this year. Back into the mid 60s Sunday. For dinner tonight a new comfort food; Baked Spaghetti w/ Baked Garlic Knot Bread. First time I tried this and everyone loved it! Plus I lowered the calories and carbs by using reduced and low fat ingredients.



Like most recipes it's amazing the calories you can cut just by using reduced, low fat, and fat free ingredients. Instead of Ground Beef I used Honeysuckle White Extra Lean Ground Turkey which is a 101 calorie difference, and that's just one item! I also used Ronzoni Healthy Harvest Whole Grain Spaghetti, Philly Cream Cheese 1/3 Less Fat, Daisy Reduced Sour Cream, and Daisy 2% Cottage Cheese. I also added a few shakes of Frank's Hot Sauce that I added to the Turkey as it was cooking. All simple replacements that can add up on reducing calories and carbs. The original, from Taste of home, recipe serves 12, I cut in half to serve 6.



 
 To prepare it in a large skillet, cook the Ground Turkey and Onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, Frank's Red Hot Sauce, mushrooms, garlic powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Meanwhile, cook the spaghetti according to package directions; drain. In a small bowl, combine the cream cheese, cottage cheese, sour cream and chives; beat well. Place half of spaghetti in a greased 2-qt. baking dish. Spoon cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the Turkey mixture. Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer until heated through. The bread crumbs provide a nice crunchy topping and the taste is delicious! Another keeper recipe! I left the website link original recipe from Taste of Home at the end of the post. I served with Walmart Bakery Garlic Knot Rolls that I baked. For dessert later a Weight Watchers Vanilla and Chocolate Swirl Ice Cream Cone.

Baked Spaghetti

Ingredients
2 pounds ground beef
2 medium onions, chopped
2 cans (one 15 ounces, one 8 ounces) tomato sauce
1 can (8 ounces) sliced mushrooms, drained
1 teaspoon garlic powder
1 teaspoon dried oregano
2 packages (7 ounces each) uncooked spaghetti
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) 4% cottage cheese
1/2 cup sour cream
2 tablespoons minced chives
1/4 cup dry bread crumbs
1-1/2 teaspoons butter, melted


Directions
*In a large skillet, cook beef and onions over medium heat until meat
is no longer pink; drain. Add the tomato sauce, mushrooms, garlic
powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered,
for 15 minutes, stirring occasionally.
*Meanwhile, cook the spaghetti according to package directions; drain.
In a small bowl, combine the cream cheese, cottage cheese, sour
cream and chives; beat well. Place half of spaghetti in a greased
4-qt. baking dish. Spoon cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture.
*Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer until heated through.

Yield: 12 servings.
Nutrition Facts: 1 serving (1 cup) equals 378 calories, 20 g fat (10 g saturated fat), 87 mg cholesterol, 586 mg sodium, 23 g carbohydrate, 2 g fiber, 25 g protein.



http://www.tasteofhome.com/Recipes/Baked-Spaghetti-2/Print