Ingredients:

  • 16 oz spaghetti
  • 8 oz low-fat cream cheese, softened
  • 0.5 cup low-fat sour cream
  • 1 tsp dried oregano
  • 1 lb 93/7 lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz low-sodium marinara sauce
  • 0.5 tsp crushed red pepper flakes
  • 1.5 cups part-skim shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Boil the spaghetti in salted water, removing it 2 minutes before the package's al dente instructions. Drain and set aside.
  3. In a large mixing bowl, whisk together the softened low-fat cream cheese, low-fat sour cream, and dried oregano until smooth. Fold in the warm cooked spaghetti until fully coated.
  4. In a large skillet over medium-high heat, brown the lean ground beef with the diced onion. Cook until the meat is no longer pink and onions are translucent. Add the minced garlic and cook for 60 seconds.
  5. Stir the marinara sauce and red pepper flakes into the meat mixture. Let simmer for 5 minutes.
  6. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Add the cream-cheese-coated spaghetti in an even layer. Pour the remaining meat sauce over the top.
  7. Sprinkle with shredded mozzarella and grated Parmesan cheese. Bake for 30-35 minutes until the cheese is melted and bubbling at the edges. Garnish with fresh parsley before serving.