A typical Million Dollar Spaghetti Casserole has 20-25 W-W points and is loaded with fat and calories! This easy Million Dollar Baked Spaghetti combines lean ground beef, pasta sauce, fat-free cream cheese and parmesan cheese, green onions, and spaghetti noodles in a light, W-W-friendly (7 W-W points), delicious, and healthy comfort food.
instant read thermometer
- 4 cups pasta sauce * you can use any type- *Classico is less W-W points
- 450 g spaghetti noodles *I used half of a 900 package
- 1 lb extra lean ground beef
- 1 onion, finely chopped
- 1 green pepper, chopped
- 1 teaspoon Italian seasoning
- ¼ cup parmesan cheese (fat-free)
- ½ cup cream cheese (fat-free)
- 10 oz – can of mushrooms
- 3 cups low-fat sharp cheddar cheese, grated
- 3-4 cloves garlic, minced
- 3 green onions, chopped
Preheat oven to 350 degrees F/175 degrees C and spray an 11X13 lasagna pan with non-stick cooking spray. Cook spaghetti noodles according to package directions, until al dente (if not using leftover noodles). Drain and set aside.
Cook ground beef, onions and green pepper (and mushrooms IF using fresh) on the stovetop, in frying pan until ground beef is browned. Drain and return to pot.
Add pasta sauce, cream cheese, parmesan cheese, garlic and Italian seasoning to pot with cooked ground beef. Cook over medium-low on the stovetop, whisking until everything is incorporated.
Add mushrooms and cilantro. Remove from heat.
Mix spaghetti with sauce in lasagna pan (or in pot, then transfer to lasagna pan)
Sprinkle grated cheese on top, evenly distributed. *I like to finely grate the cheese for this recipe.
Bake for 20 minutes (uncovered), then turn up to broil (500 degrees F/260 degrees C for the last 2 minutes or until it begins to bubble and brown a little (be sure to watch it very carefully as low-fat cheese burns quickly)
Garnish with green onions and serve.