Ingredients: |
Ingredients: cooking spray
1/2 lb whole wheat spaghetti noodles (8oz)
2 cloves garlic
1 c fresh basil leaves
2 Tbsp extra virgin olive oil
1 oz Parmigiano-Regiano cheese, finely grated, divided
1/3 c low fat cottage cheese
6oz extra lean ground beef
1 Tbsp wheat germ
1 Tbsp skim milk
1/4 c finely diced red onion
2.5c jarred strained and crushed tomatoes
1 bay leaf
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Directions: |
Directions:Preheat oven to 400ºF. Coat casserole dish with cooking spray and set aside. Cook spaghetti according to package directions. Drain pasta, rinse under cold water, and drain again. Set aside.In a food processor, pulse garlic until finely chopped. Add basil and pulse again. Add oil and half parmesan cheese. Pulse until well blended. Remove 1 Tbsp basil mixture and reserve in a medium bowl. Add cottage cheese to food processor and process until smooth and blended. Add beef, wheat germ, and milk to bowl with reserved basil mixture and mix gently until blended. Form mixture into rounded teaspoon size meatballs (24 in total). Heat a large heavy nonstick skillet over medium high heat. Mist skillet with cooking spray and add meatballs and onion. Cook, turning occasionally, until meatballs are browned and onions are translucent, about 2 minutes. Add tomatoes and bay leaf to skillet, reduce heat to medium and simmer until meatballs are cooked through and sauce is beginning to thicken, about 8 minutes. Discard bay leaf. Spoon 3/4c tomato meatball mixture into bottom of prepared casserole dish. Toss spaghetti with remaining mixture and transfer half of it to the casserole dish. Dot top layer of noodles with half of basil mixture then cover with remaining spaghetti mixture. Dot top layer of noodles with remaining basil mixture and sprinkle with remaining Parmesan cheese. Cover with aluminum foil and bake in oven until bubbling, about 10 minutes. Then remove foil and continue to cook until top is browned, about 10 minutes. Let rest for 5 minutes before serving. |
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