Baked Cream Cheese Spaghetti

Ingredients

• Spaghetti

  Dry pasta, enriched

  454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 ⁹⁄₁₆ small or 110g

• Ground beef

  80% lean meat / 20% fat, patty, cooked, pan-broiled

  453g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Tomatoes

  Crushed, canned

  794g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Parsley

  Spices, dried

  ½ tsp or 0.3g

• Cream cheese

  ½ cup or 116g

• Sour cream

  Cultured

  ½ cup or 115g

• Cheddar cheese

  ½ cup, shredded or 57g

• Monterey cheese

  Includes Pepper Jack

  ½ cup, shredded or 57g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. 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.
4. Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.
5. In a small bowl, whisk together cream cheese and sour cream.
6. Add pasta to the prepared baking dish and layer with cream cheese and beef mixture; sprinkle with cheeses.
7. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
8. Serve immediately, garnished with parsley, if desired.

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