Sunday, July 27, 2008

Spaghetti w/ Zesty Bolognese

I figured I'd get ahead of the game. Here's the recipe for a zesty spaghetti, courtesy of! It's delictious! The cream cheese and italian give it a ton of extra flavor. Serve with a salad and garlic bread. Enjoy!
Spaghetti with Zesty Bolognese
1 small onion, chopped
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. extra lean ground beef
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes, undrained
2 Tbsp. PHILADELPHIA Neufchatel Cheese (healthier than cream cheese)
12 oz. spaghetti, uncooked
1/4 cup KRAFT Grated Parmesan Cheese

COOK onions in dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to boil. Reduce heat to medium-low; simmer 15 min. Remove from heat. Stir in Neufchatel cheese until well blended.
MEANWHILE, cook pasta as directed on package.
SPOON sauce over pasta. Sprinkle with Parmesan cheese. I like to add another little dash of Italian dressing!

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