Description
This creamy, cozy baked pasta combines tender spaghetti with a rich cream-cheese sauce and a hearty meat-and-marinara layer, perfect for family dinners and potlucks.
Ingredients
- 1 pound spaghetti
- 8 ounces cream cheese, softened
- 1/2 cup butter, melted
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24 ounce) jar spaghetti sauce
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 teaspoon Italian seasoning
- 1 (4 ounce) can sliced mushrooms, drained
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess grease.
- Add the chopped onion and green bell pepper to the skillet. Sauté for 4–5 minutes until softened.
- Stir in garlic powder, Italian seasoning, salt, and black pepper; mix well.
- Pour in spaghetti sauce and the drained mushrooms. Reduce heat to low and simmer for 15 minutes.
- Cook the spaghetti according to package instructions until al dente; drain well.
- In a large bowl, beat the softened cream cheese, melted butter, grated Parmesan, and milk until completely smooth.
- Add the hot, drained spaghetti to the cream-cheese mixture; toss thoroughly.
- Spread half of the creamy spaghetti into the prepared baking dish. Layer half of the meat sauce and sprinkle with 1 cup shredded mozzarella. Repeat layers with remaining spaghetti, meat sauce, and mozzarella.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until the top is bubbly and golden.
- Let the casserole rest for 10 minutes before serving.
Notes
For a lighter version, use low-fat cream cheese and part-skim mozzarella. Can be made vegetarian by replacing beef with lentils.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian