Monday, January 23, 2012

Baked Cream Cheese Spaghetti

So, the diet is going pretty well.  Now, by well I don't mean that I've lost tons of weight.  What I mean is that it's been over three weeks and I'm actually sticking to my diet with the exception of an occasional cheat weekend meal.  I've been able to stick to it by searching out some pretty decent low calorie meals that my whole family will eat. 

One of my favorite meals growing up was spaghetti.  My mom made spaghetti ALL THE TIME growing up and I always loved it....until recently.  It's one of the few meals that my kids will all eat without fussing so we were eating spaghetti A LOT, like once a week a lot.  I got so sick of eating it that I would make it for the kids and I would eat a ham sandwich.  But, then I found this recipe and once again, I love me some spaghetti.  Funny how just a little tweak makes everything old new again.  I know if I had a little tweak, I would feel new again.  But that's another post for another day.  Back to the spaghetti.   

I got this recipe from Recipe Diaries.  Jenna has tons of awesome recipes on her sight with calorie counts and Weight Watcher points.  Jenna got this recipe from Plain Chicken, another favorite recipe blog of mine (I know you've seen her Cheddar Bacon Ranch Pull Apart Bread/Crack stuff on Pinterest).  Check them both out.  You will not be disappointed! 

Baked Cream Cheese Spaghetti

12 oz. spaghetti (I used wheat spaghetti)
1 (28 oz) jars prepared spaghetti sauce
      1 lb lean ground beef lean ground turkey
      1 tsp Italian seasoning
      1 clove garlic, minced
      8 oz. fat free cream cheese
      1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.
In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
Lightly grease a 9×13″ pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
Bake for 30 minutes, until bubbly.

Calories 405 | Fat 13.12g | Carbohydrate 44.07g | Fiber 2.7g | Protein 27.89g
Servings 8
Points Plus 10

Doesn't that look yummy?  The best part is that one serving is 1/8th of a 9x13 pan.  Isn't that exciting?  That means you won't be starving again in 20 minutes.  That's quite a big helping of spaghetti.  Like I've said before, I could out eat my Hubby any day of the week.  I am all about some decent size portions.  WOO HOO!  I can almost feel my butt shrinking when I eat this.  Your welcome.



  1. This looks great and it's nice that it's good for your diet, too.

  2. Gotta admit, when I saw your headline my first thought was, "What about that healthy eating thing?" Amazing that you turned this into a less fattening and healthy dish with the turkey and the wheat noodles. Way to go!

  3. really know how to make my mouth water, don't you? Man...this sounds like something my whole family would DEVOUR! In fact, I just might whip it up tonight!

  4. Here I am trying SO HARD not to eat pasta right now, and I see this delicious recipe. I need to reward myself with this when Whimsy next comes home. I'll blame it on her. That's the ticket!

    And I love love love the crack bread. I've made it several times to RAVE reviews.

  5. Yum yum yum! I'm making this tonight, thank you very much :)

  6. This sounds really good! And congrats on sticking with it! : )

  7. I'm gonna make this for dinner! I've been craving spaghetti all week!

  8. So, my update is.....I made it....doubled, because my oldest son has a hollow leg and an extra stomach. Batch one was gone by the end of dinner, batch two was gone the next day. I'm not even going to lie. I ate it cold on buttered bread with a chicken patty. (I KNOW! ROFL)