Its been a little cooler then usually here for the month of August, which gets me thinking more about the fall. When I think of the fall, I just love making comfort food! I was really in the mood for spaghetti casserole, but hadn’t made any myself in years. I ended up searching Pinterest and found a fabulous recipe that I made a few modifications on. I loved how this one turned out! I had read a few reviews saying it was somewhat “blah” so that’s why I added a little cream cheese and made sure to add Italian seasonings and garlic (all in the notes below) Here’s the recipe…
1 (16 ounce) package spaghetti
1 pound ground beef
1/4 cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (8 ounce) container fat-free sour cream
1/4 of a block of cream cheese (this I added to the recipe I found)
2 cups shredded mozzarella cheese, divided
1/2 cup Parmesan cheese
Italian Seasoning to taste (I added this, too)
Garlic Salt to taste (I added, too)
salt and black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9×13 inch baking dish.
- Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
- Brown ground beef and onion in a large skillet over high heat (add your seasonings here as the meat browns); drain fat. Stir in the spaghetti sauce. Mix together your cream cheese, sour cream and 1 cup of the mozzarella. Add the cream mix to your meat/sauce. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
- Bake in preheated oven until hot and bubbly, about 30 minutes.