Ingredients
5 cups uncooked yolk-free noodles1-1/4 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 fat-free sour cream3 green onions, thinly sliced, divided2/3 cup shredded reduced-fat cheddar cheese
Preparation
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 the tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture.
In a small bowl, beat the cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions.
Spoon half of the noodle mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with remaining onions.
