Description
This Cream Cheese Spaghetti Casserole is a comforting and delicious layered pasta bake featuring al dente spaghetti coated in a creamy blend of cream cheese, butter, and Parmesan, combined with a savory meat sauce made from ground beef, tomatoes, and Italian seasoning. Topped with melted mozzarella cheese, it’s baked to golden perfection, making it a perfect family-friendly meal that’s simple to prepare and packed with flavor.
Ingredients
Scale
Pasta and Cheese Mixture
- 1 pound spaghetti
- 8 ounces cream cheese, softened
- 1/2 cup butter, melted
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Meat Sauce
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24 ounce) jar spaghetti sauce
Topping
- 2 cups shredded mozzarella cheese
Instructions
- Brown the ground beef: In a large skillet or Dutch oven, heat over medium-high heat and cook the ground beef until browned, breaking it up with a spoon. Drain off any excess grease to keep the sauce from being too oily.
- Sauté vegetables: Add the chopped onion and green bell pepper to the skillet. Cook for 5-7 minutes until the vegetables soften and become fragrant.
- Add tomatoes and season: Stir in the undrained diced tomatoes and green chilies, Italian seasoning, salt, and black pepper, mixing well to combine all flavors.
- Simmer sauce: Reduce the heat to low, cover the skillet, and let the meat sauce simmer for at least 15 minutes. Stir occasionally to blend the flavors thoroughly.
- Cook spaghetti: While the meat sauce simmers, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain well.
- Prepare cheese mixture: In a large bowl, combine the softened cream cheese and melted butter until smooth and creamy.
- Add Parmesan and milk: Stir in the grated Parmesan cheese and milk to the cheese mixture, ensuring a velvety texture.
- Season cheese mixture: Mix in the garlic powder, salt, and pepper. Taste and adjust the seasoning as preferred.
- Combine pasta and cheese: Add the drained spaghetti to the bowl with the cream cheese mixture and gently toss to coat all noodles evenly.
- Layer casserole – first layer: Pour half of the coated spaghetti mixture into a greased 9×13 inch baking dish and spread it out evenly.
- Layer meat sauce: Spoon half of the meat sauce over the spaghetti layer and spread it evenly to cover.
- Add mozzarella: Sprinkle half of the shredded mozzarella cheese on top of the meat sauce layer.
- Repeat layers: Repeat by layering the remaining spaghetti mixture, followed by the remaining meat sauce, and top with the remaining mozzarella cheese.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled casserole for 25-30 minutes until the cheese is melted, bubbly, and the top is lightly golden brown.
- Rest and serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving to allow the layers to set.
Notes
- For a spicier kick, add crushed red pepper flakes to the meat sauce.
- You can substitute ground turkey or chicken for ground beef for a lighter option.
- Use whole wheat spaghetti for added fiber and nutrients.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure to drain excess grease from the cooked ground beef to avoid a greasy casserole.
