Beef Spaghetti Casserole
The perfect, comfort food pasta dinner!
Servings: 8 servings
Ingredients
- 1 pound spaghetti
- 2 pounds 90% lean ground beef
- 1 large onion, diced
- 6 medium garlic cloves, minced
- 8 ounces cream cheese, at room temperature
- 4 cups marinara sauce
- ½ cup sour cream
- 2 teaspoons dried Italian seasoning
- 1½ teaspoons granulated white sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups shredded Mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 375℉ Spray the inside of a 9x13-inch casserole dish with nonstick spray.
- Cook the spaghetti noodles to al dente according to the package directions. Rinse, drain, and set aside.
- Heat a 5-quart-pot (or a large, very deep skillet) over medium-high heat. Add the beef, onion, and garlic, and cook until the meat is browned and the onion is softened, about 8 minutes. Stir occasionally with a wooden spoon to break up the meat.
- Turn the heat down to medium. Add the cream cheese and stir until it’s fully combined. Turn off the heat.
- Stir in the marinara sauce, sour cream, Italian herb seasoning, sugar, salt, and black pepper.
- Add the cooked spaghetti noodles, 1 cup shredded mozzarella, and ½ cup grated parmesan, and stir to combine.
- Transfer the mixture to the prepared casserole dish. Sprinkle on the remaining 1 cup mozzarella and ½ cup grated parmesan.
- Bake uncovered until the cheese is melted and the casserole is warm throughout, about 20 minutes. If you want to brown the top, briefly broil the casserole after baking.
- Sprinkle on the parsley and serve.
Nutrition
Serving: 1serving | Calories: 717kcal | Carbohydrates: 55g | Protein: 45g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1482mg | Potassium: 1039mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1350IU | Vitamin C: 11mg | Calcium: 383mg | Iron: 5mg