I’m definitely a Grandma, but I’m not Italian. So, I’ll never pass for a little Italian Grandma with all the cooking skill and wisdom of the ages. However, I have stumbled onto a happy, not-so-traditional spin on a classic Italian dish and it’s started making a regular appearance on our dinner table. This simple, delicious casserole is a family favorite that beats out even a traditional spaghetti supper. If you’re fortunate enough to have leftovers, they reheat easily; and Baked Spaghetti freezes well, so the recipe can be doubled to have one for the freezer and one for dinner. It would be perfect to take along to a potluck or as a dish for a family with a new baby. This recipe makes a 9 x 13 pan and generously feeds 10 - 12. A fresh green salad and some cheesy garlic bread and you’ll think you’re eating out! Enjoy!
- 1 1/2 lbs. ground beef, browned and drained
- 1 lb. spaghetti
- 8 oz. cream cheese
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- 4 teaspoons Italian Seasoning, divided
- 3/4 cup Parmesan cheese, divided
- 4 cups spaghetti sauce
- 1 red bell pepper, fine diced
- 1/2 cup diced green onion
- 2-3 cups Mozzarrella or Monterey Jack Cheese
- Grease a 9 x 13 baking dish and set aside.
- Preheat oven to 350 degrees.brown and drain ground beef. Set aside.
- Boil spaghetti according to package directions. Drain it, but DO NOT rinse.
- Add the cream cheese. heavy cream and sour cream to the pan with the hot noodles.
- Mix in 1/2 cup Parmesan cheese and 2 teaspoons of Italian Seasoning.
- Toss to combine and to thoroughly coat the noodles as the cream cheese melts.
- Pour the coated noodles into the greased baking dish and spread in an even layer.
- Dice the pepper and onions.
- In a mixing bowl (or the now empty spaghetti pan), mix together the spaghetti sauce, browned ground beef, 2 teaspoons of Italian Seasoning, bell pepper and green onion.
- Spread the meat sauce over the noodle layer in the 9 x 13 baking dish.
- Spread shredded cheese over the meat sauce layer. (I normally use Mozzarella, but was out and Monterey Jack worked perfectly. So use what you have.)
- Sprinkle the last 1/4 cup of Parmesan over the top of the casserole.
- Bake at 350 degrees for 35 to 40 minutes, or until bubbly and hot.
- Serve with garlic bread and a green salad for a meal your family and friends will rave over!
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This recipe is linked to Weekend Potluck.