Ingredients
Scale
- 16 ounce package of uncooked spaghetti noodles
- 1 pound ground beef
- 1 small onion diced
- 24 ounces marinara sauce
- 19 ounces canned diced tomatoes
- 8 ounces of cream cheese softened
- ¼ cup sour cream
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ⅔ cup shredded parmesan cheese
- 2 tablespoons fresh parsley if desired.
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees and spray a 9×13 casserole baking dish with non-stick cooking spray.
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease, then add diced onions, cooking until soft. Stir in the marinara sauce and diced tomatoes, and set aside.
- Cook spaghetti according to package instructions until al dente. Drain and rinse with cold water.
- In a mixing bowl, combine cream cheese, sour cream, and ricotta cheese until smooth.
- Layer half of the cooked spaghetti in the prepared baking dish, followed by half of the meat sauce mixture.
- Spread the cream cheese mixture over the meat sauce. Top with the remaining spaghetti and then the remaining meat sauce, smoothing it out.
- Sprinkle mozzarella and parmesan cheese on top of the casserole.
- Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes until hot and bubbly. Let it rest for 15 minutes before serving.
- Garnish with fresh parsley if desired.
Notes
For a vegetarian version, replace ground beef with your favorite plant-based protein.
Feel free to add vegetables like bell peppers or mushrooms for extra flavor and nutrition.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.