Scooter's Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 ounces uncooked spaghetti1 pound ground beef1 large can spaghetti sauce (26.5 ounces)1 tablespoon butter½ cup chopped green peppers (I usually omit or substitute red peppers)⅓ cup chopped onions8 ounces cream cheese2 tablespoons milkFresh grated Parmesan cheeseFrench-fried onions (small can)
Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)
Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste)
Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)
Serving Size: 10 Servings
Number of Servings: 10
Recipe submitted by SparkPeople user VCLANCY50.
Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)
Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste)
Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)
Serving Size: 10 Servings
Number of Servings: 10
Recipe submitted by SparkPeople user VCLANCY50.
Nutritional Info Amount Per Serving
- Calories: 434.9
- Total Fat: 25.9 g
- Cholesterol: 74.5 mg
- Sodium: 1,221.1 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 2.5 g
- Protein: 25.5 g
Member Reviews