Baked Cream Cheese Spaghetti
In just half an hour you can have this mouthwatering baked cream cheese spaghetti on the table. It's meaty, cheesy, tasty comfort food everyone will love.
Servings: 6
Equipment
- Pot Large
- Cast Iron Skillet 12-Inch
Ingredients
- 2 Tablespoons olive oil
- ½ Cup onion chopped, any kind
- 1 Pound ground beef
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon onion powder
- 24 Ounces marinara sauce homemade or jar
- 2 Teaspoons Italian seasoning
- 1 Box spaghetti
- 8 Ounces cream cheese at room temperature
- 2 Teaspoons garlic freshly minced
- 1 Tablespoon dried chives
- 1 Cup mozzarella cheese shredded
- 1 Cup Colby Jack cheese shredded
Instructions
- Preheat the oven to 350 degrees F.
- If you haven’t cooked your pasta, cook now, drain, and set aside. You can add a little olive oil to the drained spaghetti if you want, to stop it sticking together when mixing with the spaghetti sauce later.
- In a large skillet, 12 inches, over medium heat, pour oil and add onions. Cook until they are softened and tender.
- Add the ground beef and break it into pieces. Sprinkle the salt, pepper, and garlic powder. Mix well and cook until the meat is no longer pink.
- Pour the Marinara sauce and add the Italian seasoning.
- Mix well and reduce heat to low.
- In a large mixing bowl, put the cooked spaghetti and add the cream cheese.
- Mix, using tongs or 2 forks until the spaghetti is coated with cream cheese.
- Sprinkle the minced garlic and dry chives. Mix well.
- Add the seasoned spaghetti to the meat mixture.
- Mix to coat the spaghetti so it is coated with the meat sauce.
- Add half of the cheese, and mix well.
- Spread evenly in the skillet and top with the rest of the cheese.
- Bake in the preheated oven for 10 to 15 minutes or until the top cheese is nice and melted.
Notes
Drain the fat: If you're using ground beef with a high fat percentage, you might like to drain the fat off before adding the marinara sauce. You don't have to drain it if you don't want to.
Use a cast iron skillet: Save on the washing up by using a cast iron skillet which you can use on the stove and later in the oven. If you don't have one, you can transfer the mixture into a baking dish instead, although that adds another element to the washing up pile afterwards!
Let it rest: Don't serve this straight from the oven because you're going to burn your mouth (and this is especially important if there are kids eating this). Let it sit for 10 or 15 minutes to cool down enough to eat. Use this time to make a salad perhaps.
Use a cast iron skillet: Save on the washing up by using a cast iron skillet which you can use on the stove and later in the oven. If you don't have one, you can transfer the mixture into a baking dish instead, although that adds another element to the washing up pile afterwards!
Let it rest: Don't serve this straight from the oven because you're going to burn your mouth (and this is especially important if there are kids eating this). Let it sit for 10 or 15 minutes to cool down enough to eat. Use this time to make a salad perhaps.
Nutrition
Calories: 823kcal | Carbohydrates: 67g | Protein: 36g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1156mg | Potassium: 837mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1379IU | Vitamin C: 10mg | Calcium: 344mg | Iron: 4mg
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