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Community Corner

Feed Your Young Athletes Like They're One in a Million

Cooking Demo: Amy shows us how to make million dollar spaghetti.

Did you know high school spring sports officially began last week? Forget the cold, the turf fields dotting our Summit landscape are in full swing.  Besides the seven hours or so that our kids are getting an education, they are outside for one or two practices a day, braving the cold, the rain, the dark and occasionally, this time of year, warmish sunshine. It's not just high school. Many middle schoolers are finishing up winter sports commitments while beginning their spring ones.  With practices often back-to-back, this means uniform changes in the car while grabbing a granola bar and a Gatorade.  

Spring sports are fun once March is over and it actually feels like spring.  So while our kids are toughing it out right now, why not have a hearty, nutritious and tasty meal on the table when they walk in the door.  Million dollar spaghetti is a do-ahead baked pasta dish similar to lasagna with a lighter texture and flavor.   Layers of spaghetti,  ground beef and creamy sauce studded with green peppers and scallions can be made several days ahead and baked just before serving.  This version is lightened up in a healthy way with whole wheat pasta and lean ground beef.  It's just the thing to get them back on the field with a spring in their step.

Million Dollar Spaghetti

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Serves 8-10

Prep time: 30 minutes

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Cooking time: 30 minutes

1 1/2 lbs lean ground beef (90-93% lean)

15 oz can tomato sauce

salt and pepper

8 oz light cream cheese

8 oz light sour cream

8 oz reduced  fat cottage cheese (1-2%)

1 bunch scallions, trimmed and chopped

1 green pepper, seeded and chopped

1 lb whole wheat spaghetti, almost al dente

Preheat oven to 375 degrees.

In a medium skillet over medium/high heat, brown meat, 10 minutes.  Drain excess fat.  Add tomato sauce, salt and pepper to taste and set aside.

In a separate bowl, combine cream cheese, sour cream, cottage cheese, scallions and green peppers.  Set aside.

Spread half the mixture in a 9 x 13 inch baking dish.  Cover with cheese mixture. Layer remainder of spaghetti and spread tomato/meat mixture on top.

Cover and bake 30 minutes until bubbly.

Summit Patch food columnist, Amy Currie, a mother of three and teacher at the  Kings Cooking Studio in Short Hills, is the author of Memoirs of a Home Cook, Every Great Recipe Has a Story and her latest cookbook, Secrets of a Home Cook. You can e-mail her at summitpatchdish@gmail.com. Check back every Thursday for the latest installment of Summit Dish.  

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