1 lb. spaghetti noodles
1 lb. lean ground beef
1/4 tsp. salt
1/4 tsp. ground black pepper
garlic powder to taste
1/2 cup green bell pepper, chopped
1 (26 oz.) jar pasta sauce
3/4 cup sour cream
1/2 cup green onions, chopped
1/2 (8 oz.) package cream cheese
1 1/2 cups cheddar cheese, shredded
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain
Preheat oven to 375 degrees.
In a skillet over medium heat, brown ground beef. Drain and crumble. Put crumbled beef in skellet. Stir in salt and pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9×13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese
Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly