Lean and Layered Spaghetti Casserole

12 oz. Spaghetti
1 1/2 lbs. Extra Lean Ground Beef
1 - 28 oz. Can Tomato Sauce
1 - 6 oz. Can Tomato PAste
1/4 Cup No Fat Sour Cream
1/3 Cup Chopped Green Onions
1/2 teas. Watkins Garlic Granules
3 Tbsp. Watkins Pizza Seasoning
1/2 teas. Watkins Black Pepper
1 Cup Small Curd 1% Cottage Cheese
1 - 8 oz. Package No Fat Cream Cheese (at room temperature)
2 Tbsp. Minced Peppers (red, green, and / or yellow)

Cook spaghetti and drain. Meanwhile, saute the ground beef with the pepper in a large non-stick skillet over medium heat breaking up the meat until cooked. Drain off any fat. Return to heat and add spices, tomato sauce and paste. Remove from heat and set aside. Preheat oven to 350*F. In a bowl, mix the cream cheese, sour cream and cottage cheese with an electric mixer. Add in green onion and peppers and stir by hand until well blended. Lightly spray the bottom and sides of a medium casserole dish with Watkins Cooking Spray. Put half the spaghetti in bottom, spread cheese mixture over top and then add the remaining spaghetti. Pour meat sauce over the top. Bake covered for 10 minutes or until heated through. Makes 8 servings.

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