Ingredients
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2 teaspoons vegetable oil
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1 cup chopped onion
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1 teaspoon minced garlic
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8 ounces lean ground beef
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2 1/2 cups pasta sauce
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1 1/2 teaspoons dried basil
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1 teaspoon dried oregano
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1/2 teaspoon hot pepper sauce
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12 ounces spaghetti
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1 1/2 cups low-fat sour cream
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1 1/2 cups light ricotta cheese
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2 ounces light cream cheese, softened
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2 tablespoons grated parmesan cheese
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1 pinch salt
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1 pinch fresh ground black pepper
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1/2 cup shredded lowfat mozzarella cheese
Instructions
- Preheat oven to 350°F Spray a 13x9 inch glass baking dish with cooking spray.
- In a nonstick saucepan, heat oil over medium heat; cook onions and garlic for 5 minutes or until softened. Stir in beef; cook for 5 minutes, or until no longer pink, stirring to break up meat. Stir in tomato sauce, basil, oregano, and hot pepper sauce. Reduce heat to a simmer; cook for 10 minutes, covered.
- Meanwhile, in pot of boiling water, cook spaghetti for 8 to 10 minutes or until tender but firm; drain. In a food processor, combine sour cream, cheeses, and salt and pepper; purée until smooth.
- Place drained spaghetti in baking dish. Spoon sour cream mixture on top of spaghetti, mixing well. Spoon tomato sauce evenly over top. Mix together topping ingredients; sprinkle over casserole.
- Bake in centre of oven for 20 minutes. Spoon out to serve.