Description
A comforting baked spaghetti casserole featuring creamy cream cheese and sour cream mixed with pasta, savory meat sauce, and topped with melted mozzarella and Parmesan cheese.
Ingredients
- 12 oz spaghetti, cooked al dente
- 1 lb ground beef
- 1 jar (24 oz) marinara sauce
- 8 oz cream cheese, softened
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the ground beef to the skillet, cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
- Stir in the marinara sauce and Italian seasoning. Season with salt and pepper, then let the sauce simmer for 5 minutes to develop flavor.
- In a separate bowl, mix together the softened cream cheese and sour cream until smooth. Toss the cooked spaghetti with this creamy mixture until evenly coated.
- Spread half of the creamy spaghetti into the prepared baking dish. Top with half of the meat sauce, then sprinkle half of the mozzarella and Parmesan cheeses over it.
- Repeat with the remaining spaghetti, meat sauce, and cheeses.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Swap ground beef for ground turkey or chicken for a leaner option.
- Add vegetables like sautéed mushrooms, bell peppers, or spinach for extra nutrition and flavor.
- Use a blend of cheeses such as provolone or fontina for a different cheesy twist.
- For a vegetarian version, replace meat with sautéed lentils or plant-based ground meat alternatives.
- Spice it up with red pepper flakes or a dash of hot sauce in the meat sauce.
- Leftovers store well refrigerated up to 3 days; reheat covered in a 350°F oven for best texture.
- The casserole can be assembled ahead and refrigerated or frozen before baking.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: Approx. 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
