Spaghetti With Cape Hake Sauce
Need a dairy free and pescatarian main course? Spaghetti With Cape Hake Sauce could be a spectacular
Easy Baked Spaghetti
Details
- Serving Size: 6
- Weight Watchers: 29 Points
Cuisine
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 8 oz spaghetti noodles pre-cooked
- 1 lb lean ground beef
- 15 oz tomato sauce
- 1 tbsp oregano
- 1/2 tsp pepper
- 8 oz ricotta cheese
- 8 oz cream cheese
- 1/2 cup sour cream
- 8 oz shredded cheddar cheese
- 1/2 cup butter sliced into squares
- Fresh parsley for garnish
Instructions
Heat the oven to 350 degrees Fahrenheit.
Cook beef in a large skillet until meat is brown and crumbly.
Drain the fat from the meat and place it back into the skillet.
Add tomato sauce, oregano, and pepper.
Add 1⁄2 spaghetti noodles to a prepared 9 x 13 baking dish. Top with sliced butter, about half.
Mix ricotta, cream cheese, and sour cream until combined.
Spread over the spaghetti and butter slices.
Top the cheese mixture with the remaining spaghetti and butter slices.
Pour the meat sauce mixture over the spaghetti.
Place in the oven and bake for 30 minutes.
Top with cheddar cheese and bake an additional 30 minutes until the cheese is melted.
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