Cream Cheese Spaghetti Bake

Gathered my other ingredients – which I got on a couponing frenzy at Meijer…sauce, pasta and cream cheese.

Layer the sauce/ground beef mixture on top of the spaghetti and top with shredded mozzarella! Then in the oven for 30 minutes.

I did make this recipe a little smaller than the original – it was listed for 9×13 and I made 8×8. When there’s only 2 of us we just don’t need that much.

I also picked up some of these dinner rolls on sale for like 50 cents after sale/coupons! Larry loves rolls and these are SO simple!

The best thing about this recipe is that you probably already have these ingredients on hand – so it’s nice to take something like “spaghetti” and jazz it up just a bit for a quick and easy dinner!

Thanks to Plain Chicken for the recipe:

Baked Cream Cheese Spaghetti Casserole
adapted from Food.com and salad-in-a-jar.com
(Printable Recipe)

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside.

Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated. 

Lightly grease a 9×13″ pan.  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.