Skinny Spaghetti Casserole

Name: Skinny Spaghetti Casserole
Ingredients: 12 oz. spaghetti noodles or whole wheat noodles ( I use Barilla Protein plus); 1 lbs Laura’s Lean 96% ground beef; 1 tsp salt; 1/2 tsp black pepper; 1 Tbsp dry parsley; 2 tsp Italian seasoning; 1 tsp garlic powder; 1 tsp onion powder; 1 Tbsp Worcestershire sauce; 2 Tbsp white granulated sugar substitute ( I use Lakanto Monkfruit Classic Sweetener); 1 Tbsp cornstarch; 2 (15 oz.) can tomato sauce; 1 ( 15 oz.) can crushed tomatoes; 1 cup shredded reduced fat mozzarella cheese, divided ( I use Marker Pantry from Target); 1/4 tsp dried parsley; 8 oz. reduced fat cream cheese, softened ( I use reduced fat Green Mountain Farms whipped Greek cream cheese); 1 cup fat free ricotta cheese or cottage cheese ( I use fat free ricotta cheese); garnish with fresh or dried parsley, if desired

"Who doesn't love spaghetti and lasagna? This Skinny Spaghetti Casserole is a mix between a classic lasagna and a baked spaghetti- a prefect combination! This recipe is a family favorite! ..."

INGREDIENTS

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12 oz. spaghetti noodles or whole wheat noodles ( I use Barilla Protein plus)

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1 lbs Laura’s Lean 96% ground beef

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1 tsp salt

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1/2 tsp black pepper

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1 Tbsp dry parsley

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2 tsp Italian seasoning

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1 tsp garlic powder

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1 tsp onion powder

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1 Tbsp Worcestershire sauce

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2 Tbsp white granulated sugar substitute ( I use Lakanto Monkfruit Classic Sweetener)

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1 Tbsp cornstarch

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2 (15 oz.) can tomato sauce

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1 ( 15 oz.) can crushed tomatoes

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1 cup shredded reduced fat mozzarella cheese, divided ( I use Marker Pantry from Target)

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1/4 tsp dried parsley

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8 oz. reduced fat cream cheese, softened ( I use reduced fat Green Mountain Farms whipped Greek cream cheese)

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1 cup fat free ricotta cheese or cottage cheese ( I use fat free ricotta cheese)

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garnish with fresh or dried parsley, if desired

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