You probably have everything you need to make this baked spaghetti with cream cheese in your pantry right now. This can be made ahead of time and baked when you are ready. I love these kind of dishes. The pasta is really creamy and wonderful!
Ingredients
- ounces spaghetti: 12 piece
- lean ground beef: 1 pound
- spaghetti sauce: 1 jar (28 ounce jar)
- cream cheese: 1 pack (8 ounce pack, softened)
- clove garlic: 1 piece (minced)
- italian seasoning: 1 tsp
- pinch garlic salt: 1 piece
- Parmesan cheese: 0.5 cup (grated)
- mozzarella cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
-
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.
-
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.
-
Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
-
Bake in the preheated oven until bubbly, about 30 minutes.
