Ingredients
5 cups uncooked egg noodles1-1/2 pounds lean ground beef (90% lean)2 garlic cloves, minced3 cans (8 ounces each) tomato sauce1/2 teaspoon sugar1/2 teaspoon salt1/8 teaspoon pepper1 package (8 ounces) reduced-fat cream cheese1 cup reduced-fat ricotta cheese1/4 cup reduced-fat sour cream3 green onions, thinly sliced, divided2/3 cup shredded reduced-fat cheddar cheese
Preparation
Preheat oven to 350°. Cook noodles according to package directions.
Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture.
In a small bowl, beat cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions.
Spoon half the noodle mixture into a 13x9-in. baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture.
Cover and bake 30 minutes. Uncover; sprinkle with cheddar cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Sprinkle with remaining onions.
