Layered Beef Noodle Bake
- Reviews 1
Ready In: 1 hr
Serves: 6
Ingredients
- 2 1⁄2 cups uncooked mini lasagna noodles
- 1 lb lean ground beef
- 1 (15 ounce) jar pasta sauce
- 1 (8 ounce) container chive & onion cream cheese
- 1⁄2 cup reduced-fat sour cream
- 3 tablespoons milk
- 1 (9 ounce) box frozen spinach, thawed, squeezed to drain
- 1⁄4 cup grated parmesan cheese
Directions
- Heat oven to 350 degrees F. Spray 12x8- or 11x7-inch glass baking dish with cooking spray.
- Cook noodles as directed on package. Drain; rinse with hot water.
- Meanwhile, in 10-inch skillet, cook beef over med-high heat 5 to 7 minutes, stirring occasionally, until throoughly cooked; drain. Stir in pasta sauce and cooked noodles.
- in medium bowl, beat cream cheese, sour cream and milk with spoon until smooth.
- Spoon half of the noodle mixture into baking dish. Top evenly with cheese mixture. Spoon spinach evenly of the cheese mixture. Top with remaining noodle mixture. Cover with foil.
- Bake 35 minutes; uncover and sprinkle with Parmesan chhese. Bake about 5 minutes longer or until hot.
- Cut into squares.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off