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