A baked spaghetti casserole that’s amazingly cheesy and creamy. It’s comfort food at its best, and EASIEST!
4.9 stars (29 ratings)
Ingredients
1poundspaghetti
1tablespoonolive oil
1poundground beef
1small onion, diced
Kosher salt and freshly ground black pepper
128-ounce can crushed tomatoes
1teaspoondried basil
½teaspoondried oregano
½teaspoondried parsley
½teaspooncrushed red pepper flakes, optional
½cupwhipped cream cheese
½cupsour cream
½cupshredded cheddar cheese
½cupshredded Monterey Jack cheese
2tablespoonschopped fresh parsley leaves
Instructions
Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.
In a small bowl, whisk together cream cheese and sour cream.
Add pasta to the prepared baking dish and layer with cream cheese and beef mixture; sprinkle with cheeses.
Place into oven and bake until bubbly and heated through, about 15-20 minutes.
Serve immediately, garnished with parsley, if desired.