Spaghetti Pie
Cooking Light - serves 6

I had been searching for this recipe for 10 years...When I found the recipe, it tasted just as I remembered. A delicious, filling (meaty), yet low-fat baked pasta dish. What makes this different, is the slight "tang" you get from the sour cream and cream cheese.
Quite easy to put together; and it reheats nicely.
8 ounces un-cooked spaghetti
1 pound lean ground beef or turkey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (8oz.) cans tomato sauce with garlic
 1-1/2 cups low-fat sour cream
1/2 cup chopped green onions
2 ounces 1/3-less-fat cream cheese, softened
1-1/3 cups shredded cheddar cheese
1 Cook pasta in a large pot of boiling, salted water until al dente.
2 Meanwhile, preheat oven to 350°. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain fat if necessary. Stir in salt, pepper, and tomato sauce. (If you can't find tomato sauce with garlic, add one minced clove at this point.) Bring to a boil, reduce heat and simmer for 20 minutes.
Combine the sour cream, green onions and cream cheese in a small bowl; set aside.
3
4 Place the cooked and drained spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover, bake an additional 5 minutes or until cheese is bubbly.