Description
This Cream Cheese Spaghetti Casserole is a delicious and easy-to-make comfort food that combines creamy, cheesy pasta with a savory meat sauce. Layers of spaghetti coated in cream cheese mixture are baked with ground beef, vegetables, spaghetti sauce, and melted mozzarella cheese for a hearty, crowd-pleasing meal perfect for family dinners.
Ingredients
Scale
Pasta & 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 (24 ounce) jar spaghetti sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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 prevent sogginess in the casserole.
- Sauté Vegetables: Add the chopped onion and green bell pepper to the skillet. Cook for about 5-7 minutes until softened and fragrant.
- Add Tomatoes and Seasonings: Stir in the undrained diced tomatoes and green chilies, Italian seasoning, salt, and pepper. Mix well to combine all flavors.
- Simmer Meat Sauce: Reduce heat to low, cover the skillet, and let the sauce simmer for at least 15 minutes, stirring occasionally. This helps deepen the flavors.
- Cook Spaghetti: Meanwhile, cook the spaghetti according to the package directions until al dente. Drain well to remove excess water.
- Prepare Cream Cheese Mixture: In a large bowl, combine the softened cream cheese and melted butter. Stir until creamy and smooth.
- Add Cheese and Milk: Mix in the grated Parmesan cheese and milk, stirring until fully incorporated to create a velvety sauce.
- Season Mixture: Stir in garlic powder, salt, and pepper. Taste and adjust seasonings as needed to balance the flavors.
- Toss Spaghetti: Add the cooked spaghetti to the cream cheese mixture. Toss gently until every strand is coated evenly.
- Layer First Half: Pour half of the spaghetti mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Layer Meat Sauce: Spoon half of the meat sauce over the spaghetti layer, spreading to cover evenly.
- Add Mozzarella: Sprinkle half of the shredded mozzarella cheese on top of the meat sauce layer.
- Repeat Layers: Repeat the layers with the remaining spaghetti mixture, meat sauce, and mozzarella cheese, ensuring an even distribution.
- Bake Casserole: Preheat the oven to 350°F (175°C). Bake the assembled casserole for 25-30 minutes, or until the cheese is melted, bubbly, and the top is lightly golden brown.
- Rest and Serve: Remove from oven and let the casserole rest for 5-10 minutes before serving to allow it to set for easier slicing.
Notes
- Use a large pot to cook spaghetti to prevent sticking.
- Be sure to drain the cooked spaghetti well to avoid a watery casserole.
- Simmering the meat sauce longer enhances the flavor—feel free to extend simmer time up to 30 minutes.
- For a spicier kick, consider adding red pepper flakes to the meat sauce.
- This casserole can be assembled a day ahead, refrigerated, and baked before serving.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
