Sunday, December 25, 2011

Cream Cheese Spaghetti Bake

A different way to serve up spaghetti. So easy for a weeknight but special enough for company. I don't usually condone using jarred pasta sauce but it doesn't make much of a difference here. I used a spicy pepper sauce because I *hate* how sweet jarred sauces can be. The recipe calls for 12 oz of spaghetti which is odd, but I suggest you weigh or eyeball out 12 oz because I just used the entire box (16 oz) and it was a little dry with the extra pasta. It was still yummers!


12 oz spaghetti
1 28 oz jar spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 oz cream cheese
1/2 c grated Parmesan cheese
1 c shredded mozzarella cheese


1. Cook spaghetti al dente according to package instructions. I suggest breaking the pasta in half to make it easier to stir later.
2. Meanwhile, brown the beef. Drain the fat and add the jar of sauce. Set aside.
3. Mix warm, cooked spaghetti in a large bowl with softened cream cheese, italian seasoning and clove of garlic. Mix well until cream cheese is melted and spaghetti is well coated.
4. Lightly grease a 9 x 13 inch pan and spread a little bit of the meat sauce on the bottom. Pour in the spaghetti mixture and top with the remainder of the meat sauce. Sprinkle with the cheeses.
5. Bake in a 350* oven for 30 minutes. Serve with a salad and some garlic bread!

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