Description
This Baked Cream Cheese Spaghetti Casserole is what happens when regular pasta night gets a creamy, cheesy upgrade that’ll make your family think you spent all day in the kitchen.
Ingredients
Scale
- 12 oz (340g) spaghetti noodles
- 1 lb (450g) ground beef
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 jar (24 oz/680g) marinara sauce
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) sour cream
- 2 cups (8 oz/225g) shredded mozzarella cheese, divided
- 1/2 cup (2 oz/56g) grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish. Cook spaghetti 2 minutes less than package directions. Drain well.
- Brown ground beef in a large skillet over medium heat until no longer pink (5-7 minutes). Add onion and cook until translucent. Add garlic and cook 30 seconds more.
- Drain excess grease. Add marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Mix softened cream cheese and sour cream in a bowl until smooth and well combined.
- Spread half the cooked spaghetti in the baking dish. Top with the cream cheese mixture, spreading in an even layer. Add half the meat sauce and sprinkle with 1 cup mozzarella.
- Layer remaining spaghetti, then remaining meat sauce. Top with remaining mozzarella and all the Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and beginning to brown. Let rest 10-15 minutes before garnishing with parsley and serving.