Baked Spaghetti with Cream Cheese
Baked spaghetti with cream cheese layers cream-cheese-coated noodles with a simple meat sauce and melty cheese. My boys never let me take this creamy dinner out of the rotation.
Servings: 6 servings
Calories: 512kcal
Ingredients
- 1 tablespoon olive oil plus an additional 2-3 teaspoons if needed to coat the drained pasta for easier mixing
- 1 pound ground beef
- 1½ teaspoons italian seasoning blend divided, ½ teaspoon for ground beef and 1 teaspoon for cream cheese and pasta mixture
- ½ teaspoon salt plus additional for salted pasta water
- ¼ teaspoon black pepper
- 3 cups jarred marinara sauce 28-ounce jar MIDS brand Traditional flavor used
- ½ pound spaghetti noodles
- 8 ounces block style cream cheese. cubed, room temperature
- 1 teaspoon garlic powder
- ½ cup finely shredded parmesan cheese
- 8 ounce block whole-milk mozzarella cheese shredded about 2 cups; Galbani brand Italian style used
Garnish
- Fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F. Spray a 9x13 baking dish with non-stick oil spray and set aside.
- To a large skillet, preheated over medium-high heat, add the olive oil, ground beef, ½ teaspoon Italian seasoning, salt, and black pepper. Cook for 5-6 minutes or until no pink remains. Drain off any excess fat from the skillet.1 tablespoon olive oil , 1 pound ground beef, 0.5 teaspoons Italian seasoning blend, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the jarred marinara sauce to the skillet with the cooked ground beef. Stir to combine. Reduce the heat to low, simmer for another 10 minutes while your pasta cooks. Remove from the heat and set aside.3 cups jarred marinara sauce
- In a large pot of boiling salted water, cook the spaghetti noodles for 9-11 minutes or until al dente according to package directions.½ pound spaghetti noodles
- Drain the pasta, transfer to a bowl and add the cream cheese, remaining 1 teaspoon Italian seasoning, and garlic powder. Stir to combine until no large lumps of cream cheese remain. If your pasta is sticking too much once drained, coat white pasta with 2-3 teaspoons olive oil before stirring in the cream cheese for easier mixing of the warm pasta.1 teaspoons Italian seasoning blend, 8 ounces block style cream cheese., 1 teaspoon garlic powder
- Spread 1 cup meat sauce over the bottom of the prepared baking dish.
- Spread the coated spaghetti noodles evenly in the bottom of the baking dish, top with the remaining meat sauce.
- Sprinkle the parmesan and shredded mozzarella cheese evenly over the top of the spaghetti.½ cup finely shredded parmesan cheese, 8 ounce block whole-milk mozzarella cheese
- Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted, bubbly and lightly golden.
- Remove the baked spaghetti with cream cheese from the oven and allow it to rest at room temperature for 5 minutes before adding a garnish of chopped fresh parsley and serving.Fresh parsley, finely chopped
Notes
Storage:
Baked spaghetti is best enjoyed fresh from the oven, but leftovers keep well. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave, or cover the baking dish with foil and warm it in a 325°F oven for 15 to 20 minutes, or until heated through.
To make it ahead, assemble the casserole earlier in the day, cover, and refrigerate until you're ready to bake. For the best results, wait to sprinkle on the cheese until just before baking so it melts into a fresh, bubbly topping.
Nutrition
Calories: 512kcal | Carbohydrates: 39g | Protein: 39g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 1463mg | Potassium: 846mg | Fiber: 3g | Sugar: 8g | Vitamin A: 880IU | Vitamin C: 9mg | Calcium: 465mg | Iron: 4mg
