Ingredients
Scale
- 400g (about 14 oz) spaghetti
- 225g (8 oz) cream cheese, softened
- 500g (1.1 lbs) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 700ml (24 oz) marinara or tomato sauce
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 200g (2 cups) shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh parsley (optional, for garnish)
Instructions
- Cook the pasta:
Boil a large pot of salted water. Add spaghetti and cook until al dente, following the package directions. Drain and set aside. - Sauté the aromatics:
Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in minced garlic and cook for another 30 seconds. - Brown the meat:
Add ground beef to the skillet. Cook until browned, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning. - Simmer the sauce:
Pour in the marinara sauce. Stir and let the sauce simmer for 5–7 minutes to blend the flavors. Remove from heat. - Prepare the cream cheese layer:
In a bowl, mix the softened cream cheese with a few tablespoons of warm water or pasta water. Stir until smooth and creamy. - Assemble the casserole:
Preheat the oven to 180°C (350°F). Grease a baking dish. Layer half the cooked spaghetti in the bottom. Spread the cream cheese mixture evenly over the pasta. Add half the meat sauce on top. Repeat the layers with the remaining spaghetti and sauce. - Top with cheese:
Sprinkle shredded mozzarella evenly over the top layer of sauce. - Bake:
Bake uncovered in the preheated oven for 25–30 minutes, until the cheese is melted and bubbly. - Rest and serve:
Let the casserole rest for 5–10 minutes before slicing. Garnish with fresh parsley if desired.
Notes
Use chicken ham or turkey bacon if desired.
You can add vegetables like spinach or mushrooms to the meat sauce for variety.
For easier spreading, always soften the cream cheese in advance.
This recipe freezes well either before or after baking.
- Prep Time: 20
- Cook Time: 30