Ingredients
1 (16 ounce) package of brown rice spaghetti
1 pound lean grass fed ground beef
1 tablespoon of black pepper
salt to taste
1 (16 ounce) organic jar spaghetti sauce
2 TBSP ghee
1 cup ricotta cheese
1 (8 ounce) package cream cheese/greek yogurt, softened
1/2 cup greek yogurt
2 tablespoons olive oil
1/2 onion, diced
3 cloves of fresh garlic, minced
1/2 teaspoon fresh parsley
1 8oz Package of Mozzarella cheese
1/4 cup of freshly grated Parmesan cheese
1 8oz package shredded Cheddar cheese
Instructions
1. Preheat oven to 350F
2. Bring a large pot of lightly salted water to a boil & cook spaghetti until ‘al dente’
3. Place the ghee in the drained spaghetti and mix until coated, set aside.
4. In a large skillet, on medium-high heat, add the diced onions,, pepper, garlic and the olive oil together until onions are slightly cooked, then add your ground beef & cook until browned though-out with the onions. Drain the beef.
5. Add in your jar of pasta sauce & parsley, then mix well until fully incorporated, put on very low to simmer.
6. In a large mixing bowl, combine the cream cheese, greek yogurt and ricotta cheese until well blended.
7. Add in your spaghetti to the large bowl with the creamy mixture, toss until well coated.
8. In a 9×13-inch casserole dish, pour creamy spaghetti mixture in and top with 3/4 of the pasta sauce, TOSS WELL.
9. Add HALF cheddar & half mozzarella to the creamy spaghetti mixture, TOSS WELL again
10. Add the remaining pasta sauce evenly over the top the the pasta
11. Top with remaining cheeses, evenly
12. Bake in the preheated oven for about 25 minutes or until cheese is completely well melted.
13. ENJOY!