Baked Cream Cheese Spaghetti

 

INGREDIENTS :

1 pound of spaghetti

1 tablespoon of olive oil

1 pound of ground beef

1 small onion, diced

Kosher salt and freshly ground black pepper

1 can (28 ounces) of crushed tomatoes

1 teaspoon of dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon crushed red pepper flakes, optional

1/2 cup whipped cream cheese

1/2 cup sour cream

1/2 cup grated cheddar cheese

1/2 cup grated Monterey Jack cheese

2 tablespoons chopped fresh parsley leaves

DIRECTIONS :

Preheat the oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat it with non-stick spray.

In a large pot of boiling salted water, cook pasta according to package directions; drain well.

Heat the olive oil in a large skillet over medium-high heat. Add ground beef and onion and cook until beef is browned, about 3 to 5 minutes, making sure to crumble as it cooks; season with salt and pepper to taste. Drain off excess fat.

Stir in the crushed tomatoes, basil, oregano, parsley, and red pepper flakes; season with salt and pepper to taste.

In a small bowl, whisk together the cream cheese and sour cream.

Add the pasta to the prepared baking dish and cover with the cream cheese and beef mixture; sprinkle with cheese.

Place in the oven and bake until bubbling and heated through about 15 to 20 minutes.

Serve immediately, garnishing with parsley, if desired.