Baked Cream Cheese Spaghetti
Spaghetti coated in melted cream cheese, garlic and Italian seasoning, layered with beef and tomato sauce, topped with Parmesan and baked at 350°F.
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Ingredients
- 1 pound ground beef
- 28 ounces spaghetti sauce
- 12 ounces spaghetti uncooked
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic minced
- 8 ounces cream cheese
- 1 cup Parmesan cheese freshly grated
- 3-4 sprigs parsley fresh, leaves finely chopped, for garnish
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook the ground beef until browned and no longer pink. Check that it reaches 160°F with a food thermometer. Drain the grease, stir in the spaghetti sauce and set aside.
- Cook the spaghetti according to the package instructions while the beef browns. Drain and transfer it to a large bowl. Add the Italian seasoning, minced garlic and cream cheese. Stir until the cream cheese melts and the noodles are thoroughly coated.
- Spread a small amount of meat sauce in the baking dish. Add the cream cheese-coated spaghetti in an even layer, spread the remaining meat sauce over it and top with the Parmesan.
- Bake for 30 minutes, until golden and bubbly and the center reaches 165°F on a food thermometer. Let it cool slightly before slicing. Garnish with the chopped parsley.
Notes
Stir the cream cheese into the spaghetti while the pasta is hot. A casserole assembled ahead and chilled may need a few extra minutes.
Nutrition
Serving: 1servingCalories: 663kcalCarbohydrates: 59gProtein: 30.5gFat: 33.2gSodium: 1068mgFiber: 4.3gSugar: 10.9g