While the new year is
still a few days away, I've already begun my resolution to cut down on
takeout food. With all of the holiday preparations over the past moths I
feel like we've eaten little that doesn't come from a takeout container
lately. So it's mission home-cooked meals at my house.
From Plain Chicken, this spaghetti casseroleis
a meal I know everyone in my house will like. It's a cross between
traditional spaghetti and meatballs and lasagna. This particular version
has cream cheese in it, which makes it extra creamy. I like to use
whole wheat pasta and ground turkey instead of beef to make it a little
healthier too -- another resolution!
can make it ahead of time, and then just pop it in the oven when you're
ready for dinner. It's also a great one to take to a potluck or to
someone with a new baby.
Baked Spaghetti Casserole
12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup Parmesan cheese, grated
Preheat oven to 350 F degrees.
In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
spaghetti according to directions on packet. Drain and place cooked
spaghetti in bowl. Add cream cheese, Italian Seasoning and minced
garlic. Stir until cream cheese is melted and the spaghetti is
grease a 9x13" pan. Spread a small amount of meat sauce in the bottom
of the dish. Put spaghetti on top of sauce and top with remaining meat
sauce. Sprinkle Parmesan cheese on top.
Bake for 30 minutes, until bubbly.
Image via Plain Chicken