Foto: RecipeGirl
Ingredients
- 1 pound spaghetti
- 2 pounds 90% lean ground beef
- 1 large onion, (diced)
- 6 medium garlic cloves, (minced)
- 8 ounces cream cheese, (at room temperature)
- 4 cups marinara sauce
- ½ cup sour cream
- 2 teaspoons dried Italian seasoning
- 1½ teaspoons granulated white sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups shredded Mozzarella cheese, (divided)
- 1 cup grated Parmesan cheese, (divided)
- 1 tablespoon chopped fresh parsley
Steps
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Preheat the oven to 375℉ Spray the inside of a 9x13-inch casserole dish with nonstick spray.
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Cook the spaghetti noodles to al dente according to the package directions. Rinse, drain, and set aside.
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Heat a 5-quart-pot (or a large, very deep skillet) over medium-high heat. Add the beef, onion, and garlic, and cook until the meat is browned and the onion is softened, about 8 minutes. Stir occasionally with a wooden spoon to break up the meat.
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Turn the heat down to medium. Add the cream cheese and stir until it’s fully combined. Turn off the heat.
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Stir in the marinara sauce, sour cream, Italian herb seasoning, sugar, salt, and black pepper.
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Add the cooked spaghetti noodles, 1 cup shredded mozzarella, and ½ cup grated parmesan, and stir to combine.
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Transfer the mixture to the prepared casserole dish. Sprinkle on the remaining 1 cup mozzarella and ½ cup grated parmesan.
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Bake uncovered until the cheese is melted and the casserole is warm throughout, about 20 minutes. If you want to brown the top, briefly broil the casserole after baking.
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Sprinkle on the parsley and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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