Baked Spaghetti

Yum!  Made this for company tonight and they loved it... so did my 2 picky toddlers, husband and myself!  This would also be wonderful to put in the freezer as a last minute meal for company or to drop off to someone with a new baby.  Just leave off the shredded cheese and let them top it themselves.  The picture isn't the greatest.  We had company and I waited until we were finished to snap the photo.

Baked Spaghetti
Servings: 8

Ingredients:
1 lb 93% lean ground beef
3, 15 oz cans Contadina Italian Herb Tomato Sauce
2, 6 oz Contadina Tomato Paste with Herbs (or Garlic)
3/4 cup fat free sour cream
1/4 cup far free cream cheese
1/4 cup part skim ricotta
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil (more if fresh)
12.5 oz Ronzoni Smart Taste Spaghetti
1 1/2 cup Weight Watchers Mexican Blend Shredded Cheese

Directions:
1. Cook pasta according to directions on box.  Drain and set aside.
2. Meanwhile, brown beef in a large skillet with onion powder.
3. When browned, add tomato sauce and paste.
4. Meanwhile, spray a 9x13" baking pan with cooking spray and preheat oven to 350 degrees F.
5. Put 2 cups of tomato and meat sauce in the bottom of the baking dish.
6. Add the spaghetti noodles.
7.  In a small bowl, mix together the cream cheese, sour cream, ricotta cheese and basil.
8. Add on top of spahetti.
9. Top with remaining meat and tomato sauce.
10.  Sprinkle cheese on top.
11. Cover with foil and bake 20 minutes.  Remove foil and bake an additional 10 minutes.

NI: 469 cals, 9 g fat, 51 mg chol, 2192 mg sodium, 76 g carbs, 12 g fiber, 31 g protein