Spaghetti is one thing that I know my kids will eat basically anytime I set it in front of them. I have a bit of an aversion to your run-of-the-mill s’ghetti, so I’m always searching for ways to dress it up. It’s hard to keep the dish ‘fancy’ enough to keep the adults interest, but simple enough so the kids will still chow down. And in Luke’s case, simple enough for him to shove fistfuls in his hair and in Lucy’s mouth. I’m not sure we will ever eat spaghetti with clothes on again…
I’ve made this dish several times, and we all love it. The cream cheese adds a little kick to the standard spaghetti, and it’s great to make ahead. I always make ours on Sunday and we throw it in the oven or microwave the evening we are going to dig in. Try this recipe on for size with your family. Shirts are optional.
Servings = 8
Weight Watchers Points+ =10
- 8 ounces spaghetti noodles
- 1 pound lean ground beef
- 2 cups spaghetti sauce (homemade or bottled – I don’t judge)
- 8 ounces cream cheese, 1/3 less fat
- 1/4 cup sour cream, reduced fat
- 8 ounces cottage cheese, 2%
- 1 tsp Italian seasoning
- 1 3/4 cups cheddar cheese, low-fat
Heat oven to 350°.
Boil pasta according to package instructions.
Brown the ground beef and drain. Combine with the pasta sauce and simmer until heated through.
Combine cream cheese, sour cream, cottage cheese, and Italian seasoning in a bowl.
Spray a 9×13 baking dish with cooking spray. Layer half of the noodles in the bottom. Pour and spread the cheese mixture on top – being sure to cover the entire dish. Spread the remaining noodles on top of the cheese mixture. Pour the meat sauce on top and spread evenly.
Bake for 30 minutes. Sprinkle the cheddar cheese over the top and bake for an additional 15 minutes, or until cheese is melted.