1 Tablespoons Olive oil
1 pkg Yve’s veggie ground
6 cloves garlic, minced
2 teaspoons sea salt
Pepper to taste
1 (15-ounce) can tomato sauce
8 ounces whole wheat spirals noodles
12 green onions, chopped
8 ounces light cream cheese, softened
2 cups fat free sour cream
Nonstick cooking spray
1/2 cup shredded Cabot 50% Cheddar cheese

Warm Olive oil in a large skillet. Add the veggie ground. Brown, stirring until crumbly;. Stir in the garlic, salt, pepper, sugar and tomato sauce. Simmer for 10 minutes.
Cook pasta, drain and rinse with cold water.
Combine the green onions, cream cheese and sour cream in a bowl.
Coat a large baking dish with the cooking spray. Layer the noodles, sour cream mixture and vegie ground mixture in the baking dish. Top with the Cabot Cheddar cheese. Bake at 350 degrees for 30 minutes or until bubbling and heated through.


Number of Servings: 6

Recipe submitted by SparkPeople user SIRDOG.

 

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