Cooking Light -- Spaghetti Pie

Ingredients:
8 oz. (dry) spaghetti, boiled
cooking spray (I used olive oil in my Misto sprayer)

2 oz. Neufschatel Cheese (1/3 less fat cream cheese), softened
1 1/2 c. Low-fat sour cream
1/2 c. chopped scallions/green onions

1 lb. lean ground meat, browned
2 cans (8 oz. each) tomato sauce w/garlic (*I used 2 c. crushed tomatoes + about 2 Tbsp. minced garlic)
Salt & Pepper to taste

5 oz. shredded low-fat cheddar cheese

Instructions:
1. Cook the pasta. While it's boiling, combine the Neufschatel/cream cheese, sour cream & scallions in a bowl & set aside.
2. Brown the meat, drain & return to pan. Add tomato sauce (or tomatoes & garlic), reduce heat & simmer 20 minutes.
3. When the pasta is done boiling, drain, and add to a large casserole coated in cooking spray
4. Spread the scallion mixture over the spaghetti, then spread the meat/tomato mixture over that.
5. Sprinkle with cheese & cover the casserole. Bake (covered) @ 350 F for 25 minutes.
6. Remove cover and bake 5-10 more minutes until cheese is hot & bubbly on top.

You could serve this dish hot out of the oven, but I like to let it cool, then refrigerate overnight to "set". It reheats even better that way (like meatloaf).

Enjoy.