Wednesday, November 9, 2011

Baked Cream Cheese Spaghetti Casserole


12 oz spaghetti
30 oz. homemade spaghetti sauce (recipe below)
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated


Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside.

Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated.

I cook this in a Pampered Chef Covered Baker - however a standard baking dish would work fine (lightly grease a 9x13" pan).  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

*Quick & Easy Homemade Red Sauce

Combine two 15-oz. cans in a medium stockpot. Add in three cloves minced garlic, 1 tablespoon minced oregano, 2 tablespoons red wine, salt and pepper to taste. Simmer over medium heat for 10-15 minutes.

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