Reduced Fat Spaghetti Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
16 oz box Barilla Plus Thin Spaghetti2 jars Barilla Basilico Tomato and Basil Sauce2 lbs 93% lean ground beef15 slices pepperoni, chopped1 8oz pkg 1/3 less fat Philadelphia Cream Cheese5 oz shredded mozerella1 Cup grated parmesan, divided1 green pepper diced1 yellow onion diced5 cloves garlic minced1/2 C milk2 eggs2 tsp basil, dividedfresh ground black pepper1 tsp paprika1 tsp oregano1 tsp parsley
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.
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.
Nutritional Info 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
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