Baked Cream Cheese Spaghetti

• Meat

  • 1 lb Ground beef

• Produce

  • 1 tsp Basil, dried
  • 1 Onion, small
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Parsley, dried
  • 2 tbsp Parsley, fresh leaves
  • 1 (28-ounce can Tomatoes

• Pasta & Grains

  • 1 lb Spaghetti

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Cheddar cheese
  • 1/2 cup Monterey jack cheese
  • 1/2 cup Sour cream
  • 1/2 cup Whipped cream cheese

Found on damndelicious.net

Description

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• Kosher salt and freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes, optional
• 1/2 cup whipped cream cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh parsley leaves

Directions

• Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste. In a small bowl, whisk together cream cheese and sour cream. Add pasta to the prepared baking dish and layer with cream cheese and beef mixture; sprinkle with cheeses. Place into oven and bake until bubbly and heated through, about 15-20 minutes. Serve immediately, garnished with parsley, if desired.