You might have leftovers of this big casserole but, then again, it is so good...you might not!
1 (8 oz) package spaghetti
1 pound lean (90%) ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 oz) spaghetti sauce
1/2 tsp salt
1/4 tsp pepper
3 oz cream cheese (you can use reduced-fat cream cheese)
1 cup (8 oz) sour cream (you can use reduced-fat sour cream)
3 green onions, chopped
1-1/2 cups (6 oz) shredded cheddar/Monterey Jack cheese blend
Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7 baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
Bake, covered, at 350 for 25 minutes. Uncover and bake for 5-10 minutes longer or until the cheese is bubbly.