Sunday, March 11, 2012

Baked Cream Cheese Spaghetti Casserole

 I love spaghetti. Mmmmm noodles. This is not the most healthy recipe in the world. But man is it delicious. And I absolved myself by making it slightly healthier by using ground chicken instead of ground beef. And light cream cheese.

It was delicious.

Served it with garlic bread and delicious lemony garlic-y green beans.

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated

1. Preheat oven to 350 F degrees. I'd also take the cream cheese out of the fridge at this point so it can start warming up a little since it's going to need to get melty.

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

3. Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  I put the cream cheese on the bottom and then put the spaghetti on top so that it would help melt.
Stir until cream cheese is melted and the spaghetti is thoroughly coated.

4. 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.

5. Bake for 30 minutes, until bubbly.
 Yum so totally delicious! Very filling too, especially when served with a good veggie, so I actually ate JUST the portion size. Which is something I usually have trouble with. It also had great re-heat values for lunches.

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