A baked spaghetti casserole that’s amazingly tacky and creamy. It’s consolation meals at its greatest, and EASIEST!
I do know. It’s the day after Labor Day, we’re nearly to start out soccer season, and I submit this as a substitute of some form of post-Labor-Day-juice-cleanse-quinoa-health-kick sort recipe.
Sorry guys, however you’ll want your stretchy pants for this.
It’s pure consolation meals at its greatest – so no. It isn’t diet-friendly. It isn’t skinny. It isn’t mild. It’s simply the most effective form of spaghetti.
It’s a spaghetti casserole with layers of pasta noodles, cream cheese and bitter cream, and a meaty-marinara sauce, baked to tacky perfection.
INGREDIENTS:
1 pound spaghetti
1 tablespoon olive oil
1 pound floor beef
1 small onion, diced
Kosher salt and freshly floor 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 pink pepper flakes, non-obligatory
1/2 cup whipped cream cheese
1/2 cup bitter cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tablespoons chopped recent parsley leaves
DIRECTIONS:
Preheat oven to 350 levels F. Evenly oil a 9×13 baking dish or coat with nonstick spray.
In a big pot of boiling salted water, prepare dinner pasta in response to bundle directions; drain effectively.
Warmth olive oil in a big skillet over medium excessive warmth. Add floor beef and onion and prepare dinner till beef has browned, about 3-5 minutes, ensuring to crumble the meat because it cooks; season with salt and pepper, to style. Drain extra fats.
Stir in crushed tomatoes, basil, oregano, parsley and pink pepper flakes; season with salt and pepper, to style.
In a small bowl, whisk collectively cream cheese and bitter cream.
Add pasta to the ready baking dish and layer with cream cheese and beef combination; sprinkle with cheeses.
Place into oven and bake till bubbly and heated via, about 15-20 minutes.
Serve instantly, garnished with parsley, if desired.
