SPAGHETTI Cream Cheese Casserole with Ground Beef Sauce Dinner Idea

Start by browning 1 pound of ground beef in a large skillet over medium-high heat.

Chop a large bell pepper, using about two sides, and add it to the ground beef as it cooks.

Chop a medium yellow onion and add it to the skillet with the ground beef and bell pepper to soften.

Bring a large pot of water to a boil, covering it with a lid for faster boiling.

Add 1/2 tablespoon of salt to the boiling water and then add 1 pound of uncooked spaghetti.

Stir the spaghetti for 1 minute and cook according to package directions for al dente (11-12 minutes).

Once the ground beef is browned and the vegetables are softened, remove excess grease from the skillet with paper towels.

Add 28 oz of pasta sauce to the skillet with the ground beef and vegetables, estimating the amount to avoid making it too runny.

Incorporate 1/4 cup of Parmesan cheese, 1 tablespoon of butter, 1 tablespoon of minced garlic, 1 tablespoon of white granulated sugar, and 1 tablespoon of Italian seasoning into the sauce. Season with salt and black pepper to taste.

Simmer the sauce for 3 minutes to meld the flavors together.

Drain the spaghetti and add 1 block of softened cream cheese, cutting it into strips to help it melt faster.

Mix the cream cheese into the spaghetti until melted and well combined.

Spray a 9x13 baking dish with cooking spray and add a layer of the sauce to the bottom to prevent sticking.

Layer the spaghetti on top of the sauce loosely, then add the remaining sauce on top of the spaghetti, spreading it evenly.

Sprinkle 4-6 oz of mozzarella cheese over the top, followed by additional Parmesan cheese and parsley.

Preheat the oven to 350°F and bake the casserole for about 30 minutes until bubbly and the cheese has melted.

Equipment Needed

Spice Level:

Allergens