SPAGHETTI PIE (THURSDAY)

Servings: makes 8 servings Preparation time: 15 minutes

Cooking time: about 60 minutes, plus spaghetti

8 ounces spaghetti

1/2 pound lean ground beef 1/2 pound ground turkey

breast

1/2 teaspoon coarse salt

1/4 teaspoon pepper 2 (8-ounce) cans no-saltadded tomato sauce

1 1/2 cups reduced-fat sour

cream

1/2 cup green onions,

chopped

1/4 cup reduced-fat cream

cheese

1 cup shredded 50% light sharp cheddar cheese Heat oven to 350 degrees. Cook spaghetti according to directions; drain and place in a 2-quart casserole dish coated with cooking spray.

Meanwhile, cook beef and turkey in a large nonstick skillet over medium heat 6 minutes or until no longer pink; drain and return to skillet. Stir in salt, pepper and tomato sauce. Bring to a boil, reduce heat and simmer 20 minutes. Combine sour cream, green onions and cream cheese in a small bowl. Spread over cooked spaghetti. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake 25 minutes. Uncover and bake 5 more minutes or until cheese is bubbly.

Per serving: 316 calories, 24 grams protein, 12 grams fat (33 percent calories from fat), 6.7 grams saturated fat, 29 grams carbohydrate, 69 milligrams cholesterol, 309 milligrams sodium, 2 grams fiber.

Carb count: 2.