Ingredients:

  • 1 lb whole wheat spaghetti
  • 1 lb 93% lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz low-sodium marinara sauce
  • 1 tsp dried oregano
  • 1 cup part-skim ricotta cheese
  • 4 oz Neufchâtel cheese
  • 0.5 cup plain non-fat Greek yogurt
  • 0.25 cup fresh parsley, chopped
  • 1.5 cups part-skim shredded mozzarella
  • 0.25 cup freshly grated Parmesan cheese

Instructions:

  1. Boil the spaghetti in salted water for 2 minutes less than the package directions until very al dente. Drain and set aside without rinsing.
  2. In a 12-inch heavy-bottomed skillet, sear the lean ground beef over medium-high heat until a mahogany crust forms. Add diced onions and minced garlic, sautéing until translucent. Stir in the marinara sauce and dried oregano; simmer for 5 minutes.
  3. In a medium mixing bowl, whisk together the ricotta, Neufchâtel, and Greek yogurt until velvety and aerated. Fold in the fresh chopped parsley.
  4. Preheat oven to 350°F (180°C). Lightly coat a 9x13 inch baking dish with olive oil. Layer half of the spaghetti at the bottom, followed by the entire cheese mixture. Top with the remaining spaghetti and pour the meat sauce over the top.
  5. Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top. Bake for 30-40 minutes until the cheese is golden and bubbling. Let rest for 10 minutes before slicing.