When you want Million Dollar Spaghetti without the waste | Small-Batch Baked Spaghetti

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creamy cottage cheese

Plain yogurt offers similar tanginess with fewer calories

Cook 8 oz spaghetti noodles in a microwave pasta maker for 13 to 15 minutes until al dente.

In a warm pan, add 1/2 lb ground beef and crumble it while cooking until browned.

Add 1/2 cup chopped onion and 1 large clove minced garlic to the beef, cooking until softened.

Stir in 1/2 tsp Italian seasoning, a pinch of salt, and a pinch of pepper, cooking for a couple of minutes.

Add 1 1/2 cups pasta sauce and 2 cups chopped spinach to the beef mixture, bringing it to a simmer until the spinach wilts.

Preheat the oven to 350°F.

Once the pasta is cooked, drain it without rinsing and add 1 1/2 tbsp butter, 1/4 cup Parmesan cheese, and 1 beaten egg, mixing gently to avoid scrambling the egg.

In a smaller casserole dish, layer half of the spaghetti noodles, followed by the cheese mixture (1/2 cup cottage cheese, 2 tbsp sour cream, and 4 oz cream cheese).

Add the remaining spaghetti noodles on top of the cheese layer, followed by the meat sauce mixture.

Top with 1 cup mozzarella cheese and any leftover Parmesan cheese.

Bake uncovered in the preheated oven for 30 to 35 minutes until the cheese is melty and bubbly.

Let the casserole rest for a bit before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens