Directions

1. Heat oven to 350 degrees and grease a deep 9 x 13 in pan or lasagna pan.

2. In a large pot brown ground beef (ground chicken or turkey) and drain grease.

3. Add tomato sauce, tomato paste, 15 ounces water and 3 Tablespoons SnS Beyond Italian Seasoning to ground beef and simmer for 10 minutes.

4. Cook pasta per instructions, do not over cook (you can do 12 ounces but you will have lots of extra sauce).

5. Heat 1 3/4 cup water to 180-190 Degrees F and then whisk in 3/4 cup SnS Cream Base (whisk as you add to prevent clumping). Whisk until well blended. You can add more cream base if needed to get to a sour cream consistency.

6. Add Cream Base mixture and 1 cup mozzarella cheese (or parmesan cheese) to the spaghetti sauce mixture. (if you are intolerant to dairy you can eliminate the cheese) Cook until cheese is well melted. Drain pasta and add to mixture and stir. Pour into greased pan and cover with foil. Cook for approximately 30 minutes or until golden bubbly.