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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is easy to fix and delicious! Using jumbo muffin tins gives nice individual presentations while using the bundt pan is great for a larger crowd. Ingredients:
8 ounces reduced-fat cream cheese |
2 ounces parmesan cheese, shredded |
1/2 cup light sour cream |
1 egg |
1 lb ground beef |
1 small onion, chopped |
1/2 green pepper, chopped |
1 tablespoon italian seasoning |
1 teaspoon salt |
1 teaspoon black pepper |
1/4 cup tomato paste |
1/2 cup tomato sauce |
1/4 cup ketchup |
8 ounces spaghetti |
Directions:
1. Preheat oven to 350°F In a large bowl, mix cheeses, sour cream, and egg together. Set aside.
2. Sauté beef in a large skillet with the onion, green pepper, Italian seasoning, salt, and pepper. When beef is cooked thorough, add remaining beef ingredients.
3. Cook spaghetti till done, drain in strainer, then pour into cheese mixture while hot. Chop the pasta cheese mixture using a spatula or other sharp edged utensil, while stirring and mixing well and place into a lightly greased bundt pan OR jumbo muffin tins (better).
4. When beef mixture is done, pour it over the pasta/cheese mixture and bake for 25-30 minutes.
5. Allow to cool about 5 minutes, then flip over onto a serving platter for the bundt pan, onto the counter for muffin tins, then use a spatula to transfer to plates.
6. I like using the jumbo muffin tins, then putting the extra into a casserole dish for left-overs.
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