I have completely revised your classic spaghetti dinner recipe. Not only have I made it much more nutritious to eat, but I personally think it tastes better than any other spaghetti I’ve ever eaten!

Move over mom! Move over grandma! There’s a new spaghetti master in town! This dish is made with whole wheat pasta. You’ll find it in every grocery store that already sells pasta.

It has a lot of nutrients your body needs for a healthy metabolism and lots of energy. Just because this meal is healthy doesn’t mean it has to taste bad! You’ll fall in love with my recipe, I promise.

 

Ingredients:

1 pound lean ground beef, optional turkey

1 tablespoon yellow onion, minced

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1 (24 ounce) jar no-sugar added spaghetti sauce

1 1/2 cup skim milk

2 cloves garlic, minced

4 ounces Neufchatel cheese, optional or reduced-fat cream cheese

1/4 cup fat free sour cream

1 cup low-fat grated parmesan

8 ounces thin whole wheat spaghetti, cooked according to package

1 cup part-skim shredded mozzarella cheese

 

Instructions:

Preheat oven to 350 degrees. Lightly spray a 9X13 inch casserole dish with nonstick spray.

In a skillet on medium heat, brown the ground beef, minced onion, salt, and pepper until no pink remains in the meat. Break up the beef into small pieces as it cooks. Drain off any excess fat and add spaghetti sauce; mix well.

In a separate sauce pot on medium heat bring milk and garlic to a boil. Reduce to a simmer and add the Neufchatel cheese and sour cream. Stir until smooth, heat to a boil stirring constantly. (The milk mixture will burn quickly if it is no continuously stirred!) Once boiling, remove from heat and quickly whisk in Parmesan until smooth.

Spread half of the spaghetti noodles in prepared dish. Pour the white sauce over the noodles and top with remaining spaghetti noodles. Spread the ground beef and sauce mixture over second layer of pasta and top with shredded mozzarella.

Bake for 35 to 45 minutes, uncovered, until cheese is melted, bubbly, and beginning to brown.

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Quick Tip: Using regular semolina spaghetti pasta will not change how the recipe cooks.

Recipe and image courtesy of: Skinny Ms.