Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce, no-added-sugar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 8 oz low-fat cream cheese, softened
  • 0.5 cup plain non-fat Greek yogurt
  • 0.25 cup light sour cream
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp garlic powder
  • 16 oz spaghetti
  • 1 cup part-skim shredded mozzarella
  • 0.5 cup freshly grated parmesan cheese

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Boil a large pot of salted water. Cook the spaghetti for 2 minutes less than the package directions suggest to ensure it remains al dente after baking. Drain and set aside.
  3. In a large skillet, heat olive oil over medium-high heat. Add ground beef, breaking it apart until fully browned. Add diced onion and minced garlic, sautéing until translucent.
  4. Stir in the marinara sauce, dried oregano, and red pepper flakes. Reduce heat and simmer for 15 minutes to thicken the sauce.
  5. In a medium mixing bowl, combine the softened low-fat cream cheese, Greek yogurt, light sour cream, fresh parsley, and garlic powder. Stir until the mixture is smooth and velvety.
  6. To assemble, spread a thin layer of meat sauce on the bottom of the baking dish. Layer half of the cooked spaghetti, followed by the entire cream cheese mixture. Top with the remaining spaghetti and the rest of the meat sauce.
  7. Sprinkle the shredded mozzarella and grated parmesan evenly over the top.
  8. Bake for 30-40 minutes until the cheese is bubbling and the edges are lightly golden brown. Let rest for 5 minutes before serving.