Baked Cream Cheese Spaghetti Recipe
Ingredients:
12 oz (340 g) spaghetti
1 lb (450 g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
24 oz (680 g) marinara sauce
8 oz (225 g) cream cheese, softened
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper, to taste
1 tbsp olive oil
1 tsp dried Italian seasoning
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Spaghetti:
Preheat your oven to 350°F (175°C). Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Cook the Ground Beef:
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat.
Sauté the Onion and Garlic:
Add the finely chopped onion to the skillet with the ground beef and cook until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the Marinara Sauce:
Stir in the marinara sauce and dried Italian seasoning. Season with salt and pepper to taste. Let the sauce simmer for a few minutes.
Prepare the Cream Cheese Mixture:
In a medium bowl, mix together the softened cream cheese, sour cream, and grated Parmesan cheese until smooth.
Combine Pasta and Sauce:
Add the cooked spaghetti to the skillet with the meat sauce and toss until the pasta is well coated.
Assemble the Casserole:
In a large baking dish, spread half of the spaghetti mixture. Spread the cream cheese mixture over the spaghetti. Top with the remaining spaghetti mixture.
Bake:
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve:
Remove from the oven and let the baked spaghetti cool for a few minutes before serving. Garnish with chopped fresh parsley.
