Spaghetti with Zesty Bolognese

photo by:kraft

Plain ol' marinara's got nothing on this meat sauce, with cream cheese, zesty dressing, ground beef and Parmesan. Plus, this dish fits your healthy eating plan.

time

prep:

45 min

total:

45 min

servings

total:

6 servings

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What You Need

small onion, chopped

1/4

cup KRAFT Lite Zesty Italian Dressing

lb. extra-lean ground beef

can (15 oz.) tomato sauce

can (14.5 oz.) diced tomatoes, undrained

3/4

lb. spaghetti, uncooked

Tbsp. PHILADELPHIA Neufchatel Cheese

1/4

cup KRAFT Grated Parmesan Cheese

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

COOK and stir onions in dressing in large skillet on medium heat 5 min. or until crisp-tender. Add meat; cook on medium-high heat until browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low 15 min., stirring occasionally.

MEANWHILE, cook spaghetti as directed on package, omitting salt.

REMOVE sauce from heat. Add Neufchatel; stir until melted. Drain spaghetti; place in large bowl. Top with sauce and Parmesan.

Kraft Kitchens Tips

Substitute

Prepare using whole wheat or multi-grain spaghetti.

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a cook

posted:4/11/2006

The little bit of cream cheese makes all the difference. Great dish and better than the usual spaghetti.

a cook

posted:4/6/2006

Awesome. Very tasty and easy. I served this with whole wheat noddles and it was great!

westfall23

posted:4/6/2006

This was good, but it didn't taste much different than normal way I make spaghetti. I think I will use some garlic powder next time. It needed more flavor.

Mary1613

posted:4/5/2006

Very tasty. Added some garlic to the onion, it gave the sauce a nice flavor. The next day leftovers were great.

banker52

posted:4/4/2006

This was so delicious! Easy to make. A GREAT meal. I will definitely make this again.

suzmuffin

posted:4/3/2006

O my gosh! Yummy! This was the best Italian-style spaghetti dish I have ever eaten that did not come from an authentic Italian restaurant. In fact, it tasted like something out of a good Italian restaurant. My sauce was not too thick (who knows if altitude and humidity may affect this). Even when the dish had been chilled and reheated, the noodles did not stick together. It was great the second day. This was so good, I cannot say enough about it and am not sure why others had so many problems with it.

a cook

posted:3/30/2006

Did not have enough flavor. I had to add a lot of spices to the sauce, and it was very thick after I put the sauce and noodles together. I like a thinner sauce.

brios

posted:3/30/2006

This was EASY to make and very tasty. Hubby said we should definetly repeat this one and my son had seconds. The only down fall is the spaghetti, who knew it was so high in calories, about 210/2 oz. Do you know how little 2 oz of spahetti is!!! Wow. The sauce was very good though. Will definitley save this recipe and repeat it. THANKS!

a cook

posted:3/22/2006

This recipe was good it just needs a little bit more parmesan cheese.

Heather31705

posted:3/21/2006

I loved this recipe..it was easy and delicious. My whole family loved it and I will be making it again.