Skinny Million-Dollar Spaghetti Casserole

• Meat

  • 1 lb Ground turkey

• Produce

  • 1/4 cup Basil, fresh
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 jar Muir glen tomato basil pasta sauce, organic

• Pasta & Grains

  • 12 oz Spaghetti

• Dairy

  • 4 oz 1/3 less fat cream cheese, less fat
  • 2 tbsp Butter
  • 1 cup Cottage cheese, low fat
  • 1 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated

Found on bettycrocker.com

Description

Ingredients

• 12 oz uncooked spaghetti
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons butter, melted
• 1 cup low-fat cottage cheese
• 4 oz 1/3-less-fat cream cheese (Neufchâtel), softened, cubed (from 8-oz package)
• 1 lb ground turkey
• 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
• 1 cup shredded mozzarella cheese (4 oz)
• 1/4 cup thinly sliced fresh basil leaves or small fresh basil leaves

Directions

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• 2 Cook spaghetti as directed on package.
• 3 Meanwhile, in medium bowl, beat egg, Parmesan cheese, parsley and melted butter with whisk. Drain spaghetti; return to spaghetti-cooking pan. Add egg mixture to spaghetti, and quickly toss until evenly coated; transfer mixture to baking dish.
• 4 In medium bowl, mix cottage cheese and cream cheese. Spread mixture evenly over spaghetti mixture in baking dish.
• 5 In 10-inch nonstick skillet, cook turkey over medium heat 5 to 8 minutes, stirring occasionally, until browned. Remove from heat; stir in pasta sauce. Spread mixture over cottage cheese layer in baking dish. Top evenly with mozzarella cheese.
• 6 Bake 35 to 40 minutes or until heated through and cheese is melted and lightly browned on top. Let stand 5 minutes. Top with basil.

Nutrition