Friday, August 13, 2010

Spaghetti with Zesty Bolognese

This recipe took a little tweaking and experimenting before it was just right for my taste.  I originally saw it in a kraft foods magazine but added a few things of my own to make it more to my liking.  It tastes very homemade and authentic despite some of the ingredients.  My kids loved it, so it definitely passed the test around here. 

Servings: 6
Calories: 390
Fat: 8 g
Saturated fat: 3.5 g
Cholesterol: 55 mg
Sodium: 780 mg
Carb: 53 g
Fiber: 4 g
Sugars: 9 g
Protein: 26 g

Spaghetti with Zesty Bolognese

1 small Onion, chopped
10 mushrooms, sliced
1/2 red bell pepper, chopped

2 garlic cloves, minced
1/4 cup KRAFT Light Zesty Italian Dressing
1 lb. extra-lean ground beef
1 tbsp. Italian Seasoning
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes, undrained
3/4 lb. Spaghetti, uncooked
2 Tbsp. PHILADELPHIA  Fat Free Cream Cheese
1/4 cup KRAFT Grated Parmesan Cheese

1.  Cook and stir onions, bell pepper and mushrooms in dressing in large skillet on medium heat until crisp-tender. Add meat and Italian seasoning; cook on medium-high heat until browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low 15 min., stirring occasionally.

2.  Meanwhile, cook spaghetti as directed on package.

3.  Remove sauce from heat. Add fat free cream cheese; stir until melted. Drain spaghetti; place in large bowl. Top with sauce and Parmesan.

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