Chicago Sun-Times - - TASTE -

KIDS’ PICK: The mild fla­vor of baked spaghetti is to­tally kid- friendly. Serve with a chopped let­tuce salad and add crusty bread. Or­ange sec­tions are dessert. Tip: Adults might want to sprin­kle crushed red pep­per over their spaghetti.


8 ounces spaghetti 1 ta­ble­spoon but­ter

1 ( 24- ounce) car­ton re­duced- fat cot­tage cheese

3/ 4 cup freshly grated Parme­san cheese, di­vided

3 cups red pasta sauce with meat

1 cup ( 4 ounces) shred­ded low- fat moz­zarella cheese

Serv­ings: makes 8 serv­ings Prepa­ra­tion time: 20 min­utes Cook­ing time: about 45 min­utes, plus spaghetti; stand­ing time: 10 min­utes

Pre­heat oven to 400 de­grees. Cook spaghetti ac­cord­ing to di­rec­tions; drain and mix with but­ter to coat. Mean­while, coat a 9- by- 13- inch bak­ing dish with cook­ing spray. Ar­range cooked spaghetti in an even layer in dish. Spread cot­tage cheese over spaghetti. Sprin­kle with 1/ 4 cup Parme­san cheese. Heat pasta sauce un­til bub­bly. Spoon sauce over cheeses. Top with moz­zarella cheese and re­main­ing Parme­san cheese. Cover with non­stick foil. Bake 30 min­utes. Re­move foil and bake 15 more min­utes or un­til cheese is lightly browned. Let stand 10 min­utes be­fore serv­ing.

Per serv­ing: 312 calo­ries, 22 grams pro­tein, 11 grams fat ( 31 per­cent calo­ries from fat), 4.9 grams sat­u­rated fat, 32 grams car­bo­hy­drate, 28 mil­ligrams choles­terol, 850 mil­ligrams sodium, 2 grams fiber.

Carb count: 2.

Photo il­lus­tra­tion is rep­re­sen­ta­tive of recipe

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