Spaghetti Cream Cheese Bake

Return the spaghetti to the pot and mix with the cream cheese until combined. Add the meat sauce mixture on top of the pasta and top.

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Heat the ground beef in a skillet.

Spaghetti cream cheese bake. Preheat the oven to 400F. Cook your ground beef and season with the seasonings in the ingredients list. In a medium bowl mix the cooked beef and spaghetti sauce.

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 12 teaspoon dried oregano 12 teaspoon dried parsley 12 teaspoon crushed red pepper. Cook the spaghetti noodles in a pot of boiling water until al dente still firm Brown the ground beef in a pan with the chopped onion until cooked through and then add in the marinara. Season with garlic powder salt and pepper and toss again.

Add cream cheese Italian seasoning and minced garlic. Add the cream cheese mixture and top with the remaining pastasauce mixture. In the slow cooker pour in the pasta red sauce one cup of water cooked ground beef diced cream cheese.

Next place a block of cream cheese into the middle of the casserole dish and bake the cream cheese dish at 400ºF for 40 minutes. Cook the spaghetti to your liking and drain. Add half the pastasauce to the bottom of a 9x13 pan.

Preheat the oven to 350 degrees. In a 9x13 inch baking dish add about 13 of a cup of sauce-meat mixture and spread to cover the bottom of the dish. Drain and place cooked spaghetti in a pot.

Cook spaghetti according to directions on package. Pour the cherry tomatoes onions sun dried tomatoes olive oil garlic Italian seasoning salt and pepper into an oven safe casserole dish. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

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