Description
This Cream Cheese Spaghetti Casserole is a comforting and creamy baked pasta dish featuring layers of cheesy spaghetti and a savory ground beef sauce, topped with melted mozzarella cheese. Easy to prepare and perfect for a family dinner, this casserole combines tender spaghetti coated in a rich cream cheese mixture with a flavorful tomato-based meat sauce, baked to golden bubbly perfection.
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 (included from above)
- 1/4 teaspoon black pepper (included from above)
- 1 (24 ounce) jar spaghetti sauce
Topping
- 2 cups shredded mozzarella cheese
Instructions
- Brown the Beef: In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease to keep the sauce from becoming too oily.
- Cook Vegetables: Add the chopped onion and green bell pepper to the skillet with the beef. Cook until the vegetables are softened, about 5 to 7 minutes, stirring occasionally.
- Add Tomatoes and Seasonings: Stir in the undrained diced tomatoes and green chilies, Italian seasoning, salt, and pepper to the beef mixture.
- Simmer Sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 15 minutes to develop flavor, stirring occasionally to prevent sticking.
- Cook Spaghetti: While the sauce simmers, cook the spaghetti according to the package directions until al dente. Drain thoroughly to remove excess water.
- Prepare Cream Cheese Mixture: In a large bowl, combine the softened cream cheese and melted butter. Stir until smooth and creamy.
- Add Parmesan and Milk: Mix in the grated Parmesan cheese and milk, stirring to achieve a creamy consistency.
- Season Cream Mixture: Stir in garlic powder, salt, and pepper. Taste the mixture and adjust seasonings as needed for balance.
- Combine Spaghetti and Cream Mixture: Add the cooked spaghetti to the bowl with the cream cheese mixture, tossing gently to coat all strands evenly.
- First Layer: Pour half of the spaghetti mixture into a greased 9×13 inch baking dish. Spread the layer out evenly.
- First Sauce Layer: Spoon half of the meat sauce over the spaghetti layer, spreading it evenly.
- First Cheese Layer: Sprinkle half of the shredded mozzarella cheese over the sauce layer.
- Repeat Layers: Repeat the layering process with the remaining spaghetti mixture, meat sauce, and mozzarella cheese.
- Preheat Oven and Bake: Preheat your oven to 350 degrees F (175 degrees C). Bake the casserole for 25 to 30 minutes until the cheese is melted, bubbly, and lightly golden brown on top.
- Rest and Serve: Let the casserole rest for 5 to 10 minutes after baking before serving to allow it to set and improve flavor integration.
Notes
- You can substitute ground turkey or chicken for a leaner meat option.
- For extra flavor, add fresh basil or oregano into the meat sauce.
- If you prefer a spicier dish, increase the amount of green chilies or add crushed red pepper flakes.
- Use low-fat cream cheese and reduced-fat cheese varieties to lower calories without compromising much on flavor.
- This casserole can be prepared ahead of time and refrigerated; bake it fresh when ready to serve.
