Creamy Baked Spaghetti
User Reviews
3.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
545 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Baked Spaghetti
Description
This recipe begins by cooking spaghetti to just under package directions to maintain texture after baking. Separately, lean ground beef is browned and combined with marinara sauce to create a savory meat sauce. In a bowl, cream cheese, sour cream, cottage cheese, and minced garlic are blended into a smooth, creamy mixture seasoned with salt and pepper.
The casserole is assembled by layering half the spaghetti in a baking dish, covering it with half of the cheese mixture, then half of the meat sauce. These layers are repeated, and the dish is topped with shredded cheddar cheese before baking at 350 degrees Fahrenheit until hot and bubbly. The result is a casserole with tender pasta, a rich tomato-meat sauce, and a creamy, cheesy texture enhanced by melted cheddar on top.
The dish is allowed to rest for five minutes before serving to set and cool slightly.
Ingredients
- 16 ounces spaghetti
- 1 pound ground beef lean
- 24 ounces marinara sauce
- 8 ounces cream cheese room temperature
- 1 cup sour cream
- 1 cup cottage cheese
- 2 cloves garlic minced
- 1 cup cheddar cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Bring a large pot of salted water to a boil and cook spaghetti for 1 minute less than the package directions state. Drain the water from the pasta.
- While the spaghetti is cooking, heat a large skillet over medium heat and brown the beef, crumbling it as it cooks. Drain the fat and add the marinara sauce to the meat. Simmer over low heat until the spaghetti is ready.
- In a medium bowl, beat together the cream cheese, sour cream, cottage cheese, and garlic until smooth, creamy, and well combined. Salt and pepper to taste.
- Place half of the cooked spaghetti in the bottom of the baking dish. Dollop half of the cream cheese mixture over the spaghetti and spread as evenly as possible. Spread with half of the meat mixture. Repeat the layers once and top with cheddar cheese.
- Bake for 20-30 minutes or until hot and bubbly. Let set for 5 minutes before serving.
Notes
- Any cheese such as mozzarella or Parmesan can replace cheddar for variation.
- Ricotta may be used instead of cottage cheese if desired.
- Different pasta shapes can be substituted for spaghetti.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 50g | 17% |
| Protein | 29g | 58% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 101mg | 34% |
| Sodium | 784mg | 33% |
| Potassium | 725mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1106IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 212mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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