Sunday, May 1, 2016

Baked Cream Cheese Spaghetti

I can't believe it's May 1st and I'm posting comfort food recipes because it's so cold here in chicagoland! I guess I should be used to the crazy and unpredictable weather around here but this is just crazy! I do find that cold weather and comfort food go hand in hand and this Baked Cream Cheese Spaghetti is a family favorite!

Baked Cream Cheese Spaghetti
Heavily Adapted from Taste of Home
Serves 8
Cal 257, Fat 7.7g, Carbs 37.6g, Fiber 4g, Protein 12g

12 oz spaghetti (I used Ronzoni)
4 oz light cream cheese
1 tsp oregano
1 tbsp garlic powder
2 cups Italian Style Spaghetti Sauce
1 cup shredded mozzarella (I used reduced fat italian blend)
1 pound lean ground beef (I used extra lean ground turkey)
1/8 cup grated parmesan cheese
Preheat oven to 350 degrees F.

Spray a 13x9x2 inch casserole dish with non-stick cooking spray

In a skillet, brown the ground beef until cooked through; drain and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on package. Drain and place cooked spaghetti in a pot. Add cream cheese, oregano and garlic powder. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Spread a small amount of sauce in the bottom of the dish. Add spaghetti and then top with the remaining sauce and mozzarella cheese. Sprinkle Parmesan cheese on top.

Bake for 30 minutes, until bubbly. Enjoy!

1 comment:

  1. Great recipe! Thanks for linking up to Merry Monday! Pinned! Have a great week!


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