It is beautiful out! I have a few more plants and bulbs to put in so I am thrilled it’s not too hot. I know in the next few weeks that will all change so I am trying to make the most of it.

With that in mind I am always looking for quick dishes. My sister-in-law, Dawn tried this recipe and said it was fantastic. I made it last night and I agree, it’s fantastic!!

I have never been a fan of fat-free cream cheese. However, it works perfectly in this recipe. It reminded me of Mascarpone, which is an Italian cream cheese, but without the added calories.

I will be ear-marking this recipe and using it again. It would be great as well if you added some vegetables. Spinach, kale, mushrooms, and broccoli are just a few that come to mind. Of course, you could always have your vegetables on the side or serve it with a side salad. With or without additions, it was tasty and filling.

Til next time,

Ciao xoxo



8 servings / 9 Smart Points per serving


  • 12oz dried spaghetti (I use Dream Fields)
  • 1 (28oz) jar spaghetti sauce (I used my homemade sauce)
  • 1 lb of lean ground beef or 1 lb of lean ground turkey
  • 1 tsp Italian seasoning
  • 2 garlic cloves, minced
  • 8oz fat-free cream cheese
  • 1/2 C parmesan cheese, grated


  1. Pre-heat the oven to 350 degrees
  2. In a skillet, brown the ground meat until cooked through; drain fat if needed and stir in the spaghetti sauce. Set aside.
  3. Cook the spaghetti as directed on your package. (I cooked it 2 minutes less since it also cooks in the oven).
  4. Drain and return to the warm pot. Add the cream cheese, Italian seasoning, and     minced garlic. Stir until the cream cheese is melted and the noodles are coated thoroughly.
  5. Lightly grease a 9×13 pan. Spread a small amount of meat sauce in the bottom of the dish. Put the spaghetti on top of the sauce and top with the remaining sauce.
  6. Sprinkle the parmesan cheese on top.
  7. Bake for 30 minutes until bubbly.

Note: You could add vegetables to the pot when mixing the cream cheese in the noodles. Spinach, broccoli, kale, asparagus, or mushrooms or a combination of any would be excellent.


  1. This recipe was delicious and so easy to make! My 15 year old daughter actually did the cooking. Prep time was quick and easy and it really feeds a lot of mouths!!

    Liked by 1 person

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