Baked Cream Cheese Spaghetti
A creamy beef and tomato spaghetti bake with melted mozzarella on top.
Equipment
- 9 by 13 inch baking dish
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 12 oz spaghetti
- 8 oz cream cheese softened
- 1 cup shredded mozzarella cheese
- 1 lb ground beef 80 percent lean
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can tomato sauce 15 oz
- 1 can diced tomatoes about 14 oz, undrained
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Set the oven to 350 degrees F, grease a 9 by 13 inch dish, and boil the spaghetti until just tender.
- Brown. Cook the beef and onion for 8 to 10 minutes until the beef reaches 160 degrees F, add the garlic, and drain the fat.
- Sauce. Stir in the cream cheese, tomato sauce, diced tomatoes, seasoning, salt, and pepper until smooth.
- Assemble. Toss the spaghetti with the sauce, spread it in the dish, and top with mozzarella.
- Bake. Bake for 25 to 30 minutes until bubbly, then rest for 5 minutes.
Notes
Substitutions: Use ground turkey or Italian sausage for the beef.
Tips: Soften the cream cheese and drain the beef well.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Do not freeze.