We invited Kale’s Mom and sister over for dinner Sunday night. A few days before, I asked his sister to decide what I should make. I gave her the choice between a roast with mashed potatoes or this spaghetti casserole. Needless to say, she chose the casserole. I’m so happy she did. We all really loved it! I found the original recipe over at Plain Chicken , but changed things up a tiny bit. I was really pleased with the end result but thought next time I’m going to add more sauce. This recipe is for sure a winner. This will be added to our dinner rotation often!!
12 oz Spaghetti Noodles
1 lb Lean Ground Beef
1-2 (24 oz) jars of Spaghetti Sauce ( I use Ragu)
1 (8 oz) package Cream Cheese
1 teaspoon Italian Seasoning
1/2 cup shredded Parmesan Cheese
1/2 cup shredded Mozzarella Cheese
1/2 teaspoon dried Basil
Preheat oven to 350 degrees.
In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain grease. Stir in spaghetti sauce. Remove from heat. *NOTE*( I used one jar of sauce and thought it needed more. I suggest using 1 1/2 to 2 jars if you like saucy spaghetti)
Meanwhile, cook spaghetti noodles in a large pot of water according to package directions. Drain water and place hot noodles in a large bowl. Add cream cheese and italian seasoning to noodles. Stir until cream cheese has melted and noodles are coated.
Spray a 9×13 baking dish with cooking spray. Spread a small amount of meat sauce mixture in the bottom of the dish. Pour noodles over the top and spread out evenly. Pour the meat sauce mixture over the noodles and sprinkle evenly with both cheeses. Bake uncovered for 30 minutes, or until hot and bubbly. Sprinkle with dried basil. Let stand 5 minutes before serving. Serves 8-10