Red and White Spaghetti Casserole

Ingredients

Spaghetti Sauce

• onion, diced
• 5 garlic cloves, minced
• 2 tbsp. tomato paste
• 2 cans diced tomatoes, undrained
• 2 cans crushed tomatoes, undrained
• 1 cup broth
• 2 tbsp. brown sugar
• 1 tbsp. grill seasoning
• 1 tsp. red pepper flakes
• 1 tbsp. italian seasoning
• 2 tbsp. cider vinegar
• Salt and Pepper

Casserole

• 1 box whole wheat spaghetti noodles, cooked and drained
• 1 box cream cheese
• 2 cups sour cream
• 1 lb. ground beef

Directions

1. To make the spaghetti sauce, saut� garlic and onion in large pot until onion is translucent. Add the tomato paste and saute one minute longer.
2. Add the rest of the sauce ingredients to the pot. Bring to a boil and simmer for 1 hour.
3. In a skillet, brown the ground beef. Drain the fat. Add half of the spaghetti sauce to the ground beef. Save the other half of the sauce in a separate container to freeze for later use.
4. Once the meat has been combined in the sauce for a few minutes, remove from heat.
5. In a bowl, mix softened cream cheese and sour cream.
6. Time to put together the casserole! In a casserole pan, first add half of the cooked spaghetti noodles. Next layer, spread the white cream sauce over the noodles. Then add the rest of the noodles. On top of the noodles, spoon on the spaghetti meat sauce.
7. Bake in a 350 degree oven for 30 minutes. Enjoy!