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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 369.3
  • Total Fat: 15.2 g
  • Cholesterol: 77.6 mg
  • Sodium: 763.7 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 27.6 g

View full nutritional breakdown of Reduced Fat Spaghetti Casserole calories by ingredient
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Reduced Fat Spaghetti Casserole

Submitted by: BONFIRE8171
Reduced Fat Spaghetti Casserole

Introduction

Another Frankenstein from 3 different recipes. Smells and looks amazing! Can't wait to try it =) 7 old WW points per serving ( I am guessing about 9 new points) Another Frankenstein from 3 different recipes. Smells and looks amazing! Can't wait to try it =) 7 old WW points per serving ( I am guessing about 9 new points)
Number of Servings: 16

Ingredients

    16 oz box Barilla Plus Thin Spaghetti
    2 jars Barilla Basilico Tomato and Basil Sauce
    2 lbs 93% lean ground beef
    15 slices pepperoni, chopped
    1 8oz pkg 1/3 less fat Philadelphia Cream Cheese
    5 oz shredded mozerella
    1 Cup grated parmesan, divided
    1 green pepper diced
    1 yellow onion diced
    5 cloves garlic minced
    1/2 C milk
    2 eggs
    2 tsp basil, divided
    fresh ground black pepper
    1 tsp paprika
    1 tsp oregano
    1 tsp parsley

Tips

You may want to cut this recipe in half. I made a BIG turkey roaster pan 1/2 full with these ingredients.


Directions

Preheat oven to 350 degrees. Spray big turkey roaster pan with cooking spray. (Cut the recipe in half for a regular 9x12 pan)

Brown ground beef, add 1 tsp basil, 1 tsp oregano, 1 tsp parsley, 1 tsp paprika, a pinch of salt and a few cranks of freshly grinded pepper. Drain fat and add chopped onion, green pepper and garlic.

Meanwhile bring a pot of water to boil and cook the spaghetti until al dente, about 9 minutes.

Once onion is soft and fragrant, add 1.5 jars of the sauce. Reserve 1/2 jar for lining the pan. Bring to a boil then reduce to simmer about 5-10 min.

Drain cooked pasta. Return to pan. Add cream cheese and stir so it melts with the hot pasta. Add milk, stir to blend. Add 1 tsp basil, 0.5 cup grated parmesan, a pinch of salt and a few more cranks of freshly ground pepper. Let it sit to cool for a few minutes, then add the 2 eggs and mix until fully incorporated.

Pour reserved 1/2 jar of pasta sauce into pan and rotate pan to coat entire bottom.

Pour noodles into pan and distribute evenly, top with meat/sauce mixture. Sprinkle remaining 0.5 cup of Parmesan, then chopped pepperoni, then 5 oz shredded mozzerela

Bake at 350 for approx 45 minutes uncovered.


Serving Size: 1/16 of a half full big turkey roaster pan.






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