Description
Spaghetti strands entwined in a rich tomato-creamy sauce, crowned with bubbly mozzarella, cheddar, and Parmesan. Each forkful delivers savory beef, silky cheese, and a pop of fresh parsley.
Ingredients
- 1 pound spaghetti
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can tomato sauce (15 ounces)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add ground beef, breaking it up with a spoon, and cook until no longer pink. Drain excess fat.
- Stir in tomato sauce, Italian seasoning, salt, and black pepper; simmer for 5 minutes.
- Remove from heat and mix in cream cheese and sour cream until smooth.
- Combine the sauce with cooked spaghetti and transfer mixture to the prepared baking dish.
- Sprinkle mozzarella, cheddar, and Parmesan cheeses evenly over the top.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- You can swap ground beef for ground turkey or Italian sausage.
- Add red pepper flakes for a spicy variation.
- Leftovers can be stored in the refrigerator for up to 3 days.
- To reheat, microwave individual servings or bake covered at 325°F until heated through.