Baked Cream Cheese Spaghetti (Print Version)
# Ingredients:
→ Pasta
01 -
12 oz dried spaghetti
→ Meat and Sauce
02 -
1 lb lean ground beef
03 -
3 cups prepared tomato-based spaghetti sauce
04 -
2 tbsp prepared tomato-based spaghetti sauce
05 -
1 teaspoon Italian seasoning blend
06 -
1 clove garlic, finely minced
→ Dairy
07 -
8 oz cream cheese, at room temperature
08 -
0.75 cup parmesan cheese, finely grated
# Instructions:
01 -
Set oven to 175°C and allow to fully preheat.
02 -
Heat a skillet over medium heat. Add ground beef and cook until fully browned, breaking it apart as it cooks. Drain off excess fat.
03 -
Add prepared spaghetti sauce and Italian seasoning to the cooked beef. Stir well to combine, then remove from heat and set aside.
04 -
Boil spaghetti in generously salted water according to package directions until al dente. Drain thoroughly.
05 -
In a large mixing bowl, combine the hot drained spaghetti with softened cream cheese and minced garlic. Mix until cream cheese is fully melted and evenly coats the pasta.
06 -
Lightly oil a 23 x 33 cm baking dish. Spread a thin layer of meat sauce over the bottom. Layer with the cream cheese–coated spaghetti. Pour the remaining meat sauce evenly over the top.
07 -
Evenly sprinkle the grated parmesan over the surface. Bake for 30 minutes, or until bubbling and golden on top.
# Notes:
01 -
Allow cream cheese to fully reach room temperature before mixing for the smoothest sauce texture.