LAYERED BEEF-NOODLE BAKE

Layered Beef-Noodle Bake image

Flavored cream cheese adds smooth texture and great taste to a meaty pasta casserole.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 8

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Ingredients

2 1/2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
1 lb lean (at least 80%) ground beef or lean ground turkey
1 jar (14 or 15 oz) tomato pasta sauce
1 container (8 oz) chives-and-onion cream cheese
1/2 cup reduced-fat sour cream
3 tablespoons milk
1 box (9 oz) frozen spinach, thawed, squeezed to drain*
1/4 cup shredded or grated Parmesan cheese

Steps:

Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with hot water.
Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce and cooked noodles.
In medium bowl, beat cream cheese, sour cream and milk with spoon until smooth.
Spoon half of the noodle mixture into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mixture. Cover with foil.
Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until hot. Cut into squares.

Nutrition Facts : Calories 460, Carbohydrate 32 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 9 g, TransFat 1 g