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Baked Cream Cheese Spaghetti Casserole

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A hearty and comforting baked casserole combining spaghetti, seasoned meat sauce, and a creamy cream cheese layer topped with mozzarella and Parmesan cheeses.

Ingredients

1 pound spaghetti

1 pound ground beef

1 (24 ounce) jar spaghetti sauce

1 (8 ounce) package cream cheese, softened

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 pinch garlic salt

½ cup grated Parmesan cheese

½ cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
  3. Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
  4. Add cream cheese, garlic powder, Italian seasoning, and garlic salt to the cooked spaghetti. Stir until cream cheese is melted and spaghetti is thoroughly coated.
  5. Spread a small amount of meat sauce in the bottom of the prepared baking pan. Layer the spaghetti mixture on top, then pour the remaining meat sauce over the spaghetti. Sprinkle Parmesan and mozzarella cheeses on top.
  6. Bake in the preheated oven until bubbly, about 30 minutes.

Notes

  • Vegetarian Version: Replace ground beef with plant-based meat substitute or sautéed vegetables like mushrooms, zucchini, and bell peppers.
  • Spicy Kick: Add red pepper flakes or diced jalapeños to the meat sauce for a spicy twist.
  • Cheese Lovers: Incorporate ricotta or cottage cheese into the cream cheese mixture for added creaminess.
  • Gluten-Free Option: Use gluten-free pasta to accommodate dietary restrictions.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat individual servings in the microwave for 1-2 minutes, or the entire casserole in a 350°F oven for 20 minutes.
  • Cover casserole with foil for the first 20 minutes to prevent cheese burning, then remove foil to brown the cheese.
  • Add sautéed vegetables like mushrooms, spinach, or bell peppers for extra nutrition.
  • Freeze unbaked casserole wrapped tightly for up to 3 months; thaw overnight before baking.

Nutrition

Find it online: https://recipesbyjanet.com/baked-cream-cheese-spaghetti-casserole/