1 lb. ground beef
1 small onion, chopped
1 can (15 oz.) tomato sauce
1/2 t. salt
1/4 t. pepper
1/2 package (4 oz.) Neufchatel cheese (i.e. lowfat cream cheese)
1 c. cottage cheese
3/4 c. sour cream
1/4 c. green pepper, chopped
1/4 c. green onion, thinly sliced
8 oz. thin spaghetti
1/4 c. grated Parmesan cheese
Cook spaghetti according to package directions; drain. In a large skillet, over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a mixing bowl, beat cream cheese, cottage cheese and sour cream until blended. Stir in green pepper, green onion and spaghetti. Transfer to a lightly greased 2-quart baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes.
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Tips: This was a tasty casserole that was a little different that other tetrazzini recipes I've had. I think it tasted best when the meat layer and the spaghetti layer were mixed together after being served. To figure out how much 8 ounces of pasta is I look at how big the box is (12 oz, 16 oz, etc) then take whatever fraction of the box I need. These days the size of the package is continually changing so its hard to say half or three-quarters of a package. I used my KitchenAid Stand Mixer to mix the cheeses.
Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes