Spaghetti Cream Cheese Casserole
A delicious dinner idea with spaghetti, meat sauce, cream cheese and Italian flavors.
Equipment
- large pot
- 9 x 13 baking dish
- cooking spray
- large deep skillet
- spatula
- measuring spoons
Ingredients
- 16 oz dry uncooked spaghetti
- 1 (8oz) block cream cheese, softened
- 1/2 TBS salt (to flavor spaghetti)
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 tsp minced garlic
- 28 oz pasta sauce (any flavor)
- 1 TBS Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 TBS butter
- 1 TBS sugar
- 1/2 cup shredded parmesan cheese, DIVIDED
- 1/2 cup shredded mozzarella cheese
- dried parsley
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
- Cook spaghetti in a large pot of salted boiling water per instructions on back of package for al dente. Drain & leave in pot.
- In a large skillet brown up ground beef and drain. Add in onion and bell pepper. Cook until softened. Stir in garlic for 1 minute.
- Stir in spaghetti sauce, Italian seasoning, 1/4 cup parmesan cheese, butter, sugar, salt & pepper. Let simmer for a few minutes.
- Cut cream cheese into slices and put into the drained cooked spaghetti. Stir until cream cheese has melted and is mixed well.
- Place 1/3 of the meat sauce mixture into bottom of prepared baking dish and spread evenly. Place all of the cream cheese coated spaghetti on top of the meat sauce mixture in baking dish and spread loosely & evenly.
- Pour rest of sauce evenly on top of spaghetti. Top with mozzarella cheese and rest of the shredded parmesan cheese. Sprinkle with dried parsley.
- Bake in preheated oven for 30 minutes until bubbly, heated through, and cheese has melted and is golden brown. Let sit for a few minutes before serving.
Is there a way to print recipe?
Yes, go to my blog http://www.catherinesplates find your recipe and press the print recipe button.