Ingredients
Scale
- 1 pound spaghetti pasta
- 1 pound ground beef (or Italian sausage)
- 1 block (8 ounces) cream cheese, softened
- 24 ounces jar marinara or spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1 tablespoon Italian seasoning
- 1/4 cup reserved pasta water
- 1/2 teaspoon garlic powder
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook spaghetti according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining the pasta and setting it aside. Simultaneously, brown the ground beef in a large pot or skillet, draining off any excess fat.
- Step 2: Add the marinara sauce, Italian seasoning, and garlic powder to the ground beef. Bring the mixture to a simmer. Reduce the heat and gently incorporate the softened cream cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
- Step 3: Stir the reserved pasta water into the sauce mixture to achieve a looser consistency, then remove the pot from the heat. Add the cooked and drained spaghetti directly into the creamy sauce, tossing until all the pasta strands are thoroughly coated.
- Step 4: Transfer the entire spaghetti mixture into a lightly greased 9×13 inch baking dish. Spread the mixture evenly and top generously with the 2 cups of shredded mozzarella cheese.
- Step 5: Bake for 15 to 20 minutes, or until the mozzarella cheese is fully melted, bubbly, and the edges are lightly golden brown. Let the dish rest for 5 minutes before serving.
Notes
- Store any delicious leftovers tightly covered in the refrigerator for up to 3 days, or freeze cooled individual portions for easy future meals.
- To keep the baked pasta moist when reheating (especially in the microwave), cover it loosely and add a small splash of extra marinara or water to reactivate the sauce.
- Balance the richness of the cream cheese sauce by serving this pasta alongside a crisp, lightly dressed green salad and a crusty slice of Italian bread.
- To ensure the cream cheese melts flawlessly into a silky sauce without clumping, always incorporate it slowly into the simmering marinara after removing the pot briefly from direct high heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8th of the casserole
- Calories: 495
- Sodium: 245mg
- Fat: 20g
- Saturated Fat: 11g
- Trans Fat: 0.1g
- Protein: 4g