cheesy beef tetrazzini

Beef

A creamy, cheesy pasta casserole with tender beef, mushrooms, and spaghetti. Baked until bubbly for a comforting, crowd-pleasing dinner.

1 1/2 pounds ground beef 1 small onion, chopped
1 (15 ounce) can tomato sauce 1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) package cream cheese, softened
1 cup small curd cottage cheese 1 cup sour cream
1/4 cup thinly sliced green onions 1 (7 ounce) package thin spaghetti, cooked and drained 1/4 cup grated parmesan cheese

In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
In a mixing bowl, beat cream cheese, cottage cheese and sour cream, until blended. Stir in green onions and spaghetti. Transfer to a greased 2-1/2-qt. baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 30
-35 minutes or until bubbly.