Method

• In a large pot, bring water to a boil. Add a pinch of salt, then cook the thin whole-wheat spaghetti according to package instructions until al dente. Drain and set aside.
• In a large skillet over medium heat, add the lean ground beef or turkey. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
• To the skillet, add the minced yellow onion and garlic. Sauté until the onions become translucent and fragrant, about 2-3 minutes.
• Pour in the spaghetti sauce and stir to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld.
• Reduce the heat to low. Stir in the skim milk, Neufchâtel cheese, and fat-free sour cream, mixing until everything is well incorporated and creamy.
• Add the cooked spaghetti to the sauce mixture, tossing gently to coat the pasta evenly.
• Sprinkle in the grated Parmesan and half of the shredded mozzarella, stirring to combine until the cheese is melted and everything is well mixed.
• If you prefer a baked version, transfer the mixture to a baking dish, top with the remaining mozzarella, and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the cheese is bubbly and golden. Otherwise, serve hot, garnished with additional Parmesan if desired.