Baked Spaghetti

INGREDIENTS:
1 lb spaghetti noodles
1 lb 93/7 ground beef
3 cups tomato sauce
1.5 tsp oregano
1.5 tsp basil
1.5 tsp garlic powder
1.5 tsp onion powder
1 tsp swerve granular (can sub sugar)
1 cup 2% cottage cheese
1 tsp minced garlic
3/4 cup plain fat free greek yogurt
1/4 cup light sour cream
1 cup whipped cream cheese
1.5 cups shredded part skim mozzarella

INSTRUCTIONS:
Preheat your oven to 450 degrees. Boil your spaghetti in salted water to al dente. In a frying pan, sauté your lean beef until cooked. Once your meat is cooked, add in your tomato sauce and seasonings. In a separate bowl, combine your whipped cream cheese, garlic greek yogurt, light sour cream, and cottage cheese. I also added in some salt, pepper, and garlic powder to the cheese mixture for extra flavor. Side note, before you start assembling, SHRED YOUR OWN CHEESE. It’s WAY better. I never buy pre shredded cheese anymore, I will never go back. Anyways, combine your cheese mixture with your cooked spaghetti noodles. Spread half of the cheesy noodles into the bottom of a greased 9×13 pan.cover with half of your tomato meat sauce and spread evenly. Top with the remaining half of your cheesy pasta, and top with the remainder of your meat sauce. Sprinkle the top with your mozzarella cheese and bake for 25-35 minutes or until nice and bubbly. Cut into 9 servings!

NUTRITION:
415 calories per serving – 28P/14F/47C