Baked Spaghetti: It’s Not Your Grandma’s Pasta!

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I’m definitely a Grandma, but I’m not Italian. So, I’ll never pass for a little Italian Grandma with all the cooking skills 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!

Ingredients:

• 1½ lbs. ground beef, browned and drained
• 1 lb. spaghetti
• 8 oz. cream cheese
• 1 cup sour cream
• ½ cup heavy whipping cream
• 4 teaspoons Italian Seasoning, divided
• ¾ cup Parmesan cheese, divided
• 4 cups spaghetti sauce
• 1 red bell pepper, fine diced
• ½ cup diced green onion
• 2-3 cups Mozzarella or Monterey Jack Cheese

Instructions:

1. Butter a 9 x 13 pan baking sheet and place to one side.
2. Preheat oven to 350 degrees. brown and drain ground beef. Set aside.
3. Boil spaghetti according to package directions. Drain it, but DO NOT rinse.
4. Add the cream cheese. heavy cream and sour cream to the pan with the hot noodles.
5. Mix in ½ cup Parmesan cheese and 2 teaspoons of Italian Seasoning.
6. Toss to combine and thoroughly coat the noodles as the cream cheese melts.
7. Pour the coated noodles into the greased baking dish and spread them in an even layer.
8. Dice the pepper and onions.
9. 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.
10. Spread the meat sauce over the noodle layer in the 9 x 13 baking dish.
11. 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.)
12. Sprinkle the last ¼ cup of Parmesan over the top of the casserole.
13. Bake at 350 degrees for 35 to 40 minutes, or until bubbly and hot.
14. Serve with garlic bread and a green salad for a meal your family and friends will rave over!

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