Cream Cheese Spaghetti Casserole
Servings 6 servings
Ingredients
- 1 pound ground beef
- 28 ounces spaghetti sauce
- 12 ounces uncooked spaghetti
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- 8 ounces cream cheese
- 1 cup freshly-grated parmesan cheese
- 3-4 sprigs fresh parsley stems removed and finely chopped
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
- In a medium sized skillet over medium heat, cook 1 pound ground beef until brown and no longer pink.
- Drain the grease. Add 28 ounces spaghetti sauce and stir to combine.
- While the ground beef is browning, cook 12 ounces uncooked spaghetti according to the package instructions.
- Drain and transfer the noodles to a large bowl. Add 1 teaspoon Italian seasoning, 1 teaspoon minced garlic and 8 ounces cream cheese.
- Stir until the cream cheese is melted and all of the ingredients are thorougly combined.
- Place a small amount of meat sauce into the bottom of the prepared baking dish.
- Next, add the cream cheese spaghetti noodles and spread evenly over the meat sauce.
- Add the remaining meat sauce on top of the noodles and spread evenly. Top with 1 cup freshly-grated parmesan cheese.
- Bake for 30 minutes until golden and bubbly. Allow the spaghetti to slightly cool before slicing and serving.
- Garnish with additional shredded parmesan cheese and 3-4 sprigs fresh parsley. Enjoy!
Notes
Make ahead tips: Fully assemble the baked spaghetti in a 9x13-inch and store in the refrigerator up to 24 hours before baking. Bake uncovered for 30 minutes. Serve immediately
with fresh chopped parsley. Leftovers: Store leftovers in the refrigerator in an airtight container for up to 5 days. Substitutions: Omit the meat from this recipe completely if desired. You can also substitute ground beef
with ground turkey or ground chicken. Cheesier version: Shred 1 cup of mozzarella and 1 cup of Parmesan cheese. Spread evenly on top and bake for 30 minutes.
with fresh chopped parsley. Leftovers: Store leftovers in the refrigerator in an airtight container for up to 5 days. Substitutions: Omit the meat from this recipe completely if desired. You can also substitute ground beef
with ground turkey or ground chicken. Cheesier version: Shred 1 cup of mozzarella and 1 cup of Parmesan cheese. Spread evenly on top and bake for 30 minutes.
Nutrition
Serving: 1cup | Calories: 723kcal | Carbohydrates: 53g | Protein: 38g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1432mg | Potassium: 819mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1436IU | Vitamin C: 10mg | Calcium: 554mg | Iron: 4mg
