•Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture.
• In a small bowl, beat the cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions.
• Spoon half of the noodle mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture.
• Cover and bake at 350°(F) for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with remaining onions. Yield: 10 servings.
I use a large casserole dish, spray with Pam then layer the meat/noodle (1/2), add the blended cheese to first layer, then layer the balance of the meat/noodle mixture. Add cheddar cheese the last 10 minutes of baking. Tastes great and good as leftover too.
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|Serving Size: 1 Serving (334g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 82 (13%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 73.1mg||22 %|
|Sodium 659.8mg||23 %|
|Potassium 603.6mg||16 %|
|Total Carbohydrate 94.4g||28 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 83.3g|
|Protein 41.2g||59 %|
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Calories per serving: 629
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