BAKED CREAM CHEESE SPAGHETTI CASSEROLE #weightwatchers #healthydiet

BAKED CREAM CHEESE SPAGHETTI CASSEROLE #weightwatchers #healthydiet

I think the hardest piece of this formula was blending the noodles with the cream cheddar. Here's two or three accommodating tips. Ensure the noodles are extremely warm and the cream cheddar is at room temperature before you begin combining them. Cut the cream cheddar into 3D squares or much littler pieces and that will help too.

Try not to go over the edge on the Italian Seasoning. I did this once and it was excessively overwhelming and had an exceptionally particular taste.

Utilize a low-fat cream cheddar or without fat cream cheddar. I incline toward ground meat for pasta dishes however don't hesitate to sub 99% sans fat chicken or ground turkey for this.

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BAKED CREAM CHEESE SPAGHETTI CASSEROLE #weightwatchers #healthydiet

INGREDIENTS

  • 12 oz spaghetti
  • 1 (28 ounce) jars prepared spaghetti sauce
  • 1 lb lean ground beef lean ground turkey
  • 1 tsp Italian seasoning
  • 1 clove garlic, minced
  • 8 ounces cream cheese fat free cream cheese
  • 1/2 cup parmesan cheese, grated

INSTRUCTIONS

  1. Preheat oven to 350 F degrees.
  2. In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
  3. Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
  4. Lightly grease a 9×13″ pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
  5. Bake for 30 minutes, until bubbly.

For more detail : bit.ly/2J8PnHP

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