Flavored cream cheese adds smooth texture and great taste to a meaty pasta casserole.
cups uncooked mini lasagna (mafalda) noodles (4 oz)
lb lean (at least 80%) ground beef or lean ground turkey
jar (14 or 15 oz) tomato pasta sauce
container (8 oz) chives-and-onion cream cheese
cup reduced-fat sour cream
box (9 oz) Green Giant™ frozen spinach, thawed, squeezed to drain*
cup shredded or grated Parmesan cheese
Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with hot water.
Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce and cooked noodles.
In medium bowl, beat cream cheese, sour cream and milk with spoon until smooth.
Spoon half of the noodle mixture into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mixture. Cover with foil.
Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until hot. Cut into squares.
*To quickly thaw spinach, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.
Vegetable cream cheese can be used in place of the chives-and-onion cream cheese.
Assemble this recipe ahead of time; cover and refrigerate until ready to bake. The bake time will be longer; watch closely for doneness.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.