Baked Cream Cheese Spaghetti
Delight in the harmony of flavors with our Baked Cream Cheese Spaghetti. A medley of tender ground beef and al dente spaghetti dances gracefully within the embrace of velvety cream cheese and a rich pasta sauce. As Italian seasoning weaves its aromatic spell, a duo of parmesan and mozzarella cheese blankets the dish in gooey elegance. Baked to golden perfection, every forkful offers a symphony of textures and tastes. Whether it's a weeknight family dinner or a gathering of friends, this recipe transforms simple ingredients into a culinary masterpiece that's sure to leave taste buds singing.
8 Servings
Ingredients
- 1 pound lean ground beef
- 16 oz. spaghetti pasta
- 28 oz. pasta sauce
- 8 oz. cream cheese
- 1 pinch of garlic salt
- 1 clove of garlic minced
- 1 teaspoon Italian seasoning
- ½ c. grated parmesan cheese
- ½ c. shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Bring salted water to a boil. Cook the spaghetti until it is firm but not mushy. Drain the water.
- In a skillet cook ground beef until it turns brown. Remove any fat.
- Add pasta sauce to the skillet. Let it simmer.
- In a bowl combine the spaghetti with cream cheese, garlic salt, minced garlic and Italian seasoning.
- In a casserole dish layer the meat sauce, spaghetti mixture and remaining meat sauce.
- Sprinkle mozzarella, over the top of the casserole.
- Bake in the oven, for 30 to 35 minutes. Until it becomes bubbly and golden.
- Before serving sprinkle some parmesan on top. Enjoy your meal!
Notes
To make a gluten-free version of this delicious dish make sure to select spaghetti pasta and pasta sauce that are certified as gluten-free. Choose gluten-free pasta options such as rice or quinoa pasta that will perfectly complement the flavors. Verify that all seasonings, including the seasoning do not contain any additives with gluten. By making these substitutions you can enjoy the creamy and cheesy goodness of our Baked Cream Cheese Spaghetti while accommodating a gluten-free lifestyle.