Creamy Baked Spaghetti (Printable Version)
# What You'll Need:
→ Pasta
01 -
12 ounces spaghetti noodles, dried
→ Meat and Sauce
02 -
1 clove garlic, chopped small
03 -
1 teaspoon Italian herb mix
04 -
2 tablespoons jarred tomatoey sauce for spaghetti
05 -
3 cups ready-to-use tomatoey spaghetti sauce
06 -
1 pound lean ground beef
→ Dairy
07 -
3/4 cup parmesan, shredded super fine
08 -
8 ounces cream cheese, let it soften first
# Steps to Follow:
01 -
Scatter parmesan evenly on top. Bake for about half an hour until you see the top turn golden with bubbly spots.
02 -
Grease your 23 by 33 cm pan. Cover the base with some meat sauce. Next, put in the spaghetti that's covered in cream cheese. Spoon the rest of the sauce over all of it.
03 -
Dump the drained hot spaghetti in a big bowl with the softened cream cheese and chopped garlic. Toss everything until the cream cheese fully melts and coats every strand.
04 -
Boil spaghetti in a big pot of salted water following package directions until it's just firm. Drain it really well.
05 -
Stir Italian seasoning and spaghetti sauce into the finished beef. Mix well, turn off the heat, and set it aside for a minute.
06 -
Warm a skillet over medium. Toss in ground beef and cook, crumbling it, until there’s no pink. Pour out any fat left over.
07 -
Crank your oven up to 175 degrees C. Give it a chance to heat all the way up.
# Additional Tips:
01 -
Let cream cheese warm up to room temp so it mixes smooth and easy.