Celebrate spring with a bunch of fresh parsley leaves—blended with sour cream, cream cheese, milk and garlic powder and baked into a spaghetti casserole.
What You Need
Original recipe yields 10 servings
1 lb. spaghetti, uncooked
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
1-1/2 cups tightly packed baby arugula
1/4 tsp. garlic powder
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Let's Make It
Heat oven to 350°F.
Cook spaghetti as directed on package, omitting salt. Meanwhile, blend all remaining ingredients in blender until smooth.
Drain spaghetti; place in 13x9-inch baking dish sprayed with cooking spray. Add cream cheese mixture; mix lightly. Cover.
Bake 10 min. or until heated through.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and PHILADELPHIA Neufchatel Cheese.
Substitute fresh basil, cilantro or baby spinach for the arugula.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.