Spaghetti Pie

This baked spaghetti is out of the Best Of Cooking Light book. It is comfort food at it's finest without the guilt. You can substitute ground chicken or turkey and it is great too. It is quick to put together and a great meal for kids!
Spaghetti Pie
1 pound of ground round (I did the ground beef I had and then after I browned it I ran it under really hot water in a colander to get the extra fat off)
1/4 tsp salt
1/4 tsp pepper
2- 8 oz cans of tomato sauce with garlic (who has that in their pantry? not me! I just used regular tomato sauce and added 1/4 tsp garlic powder per can)
1 1/2 cups low fat sour cream
1/2 cup chopped green onions
2 oz light cream cheese
8 oz hot cooked spaghetti (about 4 cups)
1 1/3 cups reduced fat sharp cheddar cheese
Brown then drain meat. Return to pan and add salt, pepper, and sauce. Bring to a boil, reduce heat and simmer for 20 minutes (great time to cook the pasta). Combine the sour cream, onions, and cream cheese in a bowl. Place noodles in a 9x13 pan, spread sour cream mixture on noodles, spread meat mixture on that, sprinkle with cheese. Cook at 350 covered for 25 minutes. Uncover and cook another 5 minutes.