View Full Version : Baked Spaghetti
10-01-2000, 08:07 PM
In a recent CL magazine, several readers talked about Baked Spaghetti. I missed the recipe unless it's the one with squash. Any information?
10-01-2000, 08:18 PM
I think they were probably talking about the Spaghetti Pie from the May issue. It's really good and very filling.
10-01-2000, 08:46 PM
here's the recipe, if you want:
SOURCE: Cooking Light YEAR: May 2000 PAGE: 160
INGREDIENTS FOR 6 SERVINGS:
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1-1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1-1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Though it's really a deep-dish casserole, many Midwesterners lovingly refer to
this recipe as Spaghetti Pie. You can substitute plain tomato sauce and add
1/4 teaspoon of garlic powder, if desired.
1. Preheat oven to 350 degrees.
2. Cook meat in a large nonstick skillet over medium heat until browned,
stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper,
and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes.
Combine the sour cream, green onions, and cream cheese in a small bowl, and
set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with
cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with
meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350 degrees for
25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
Yield: 6 servings.
CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g, mono 4.2g, poly 0.8g);
PROTEIN 28.4g; CARB 39.9g; FIBER 2.9g; CHOL 67mg; IRON 3.4mg; SODIUM 849mg;
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