Baked Cream Cheese Spaghetti

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain and set aside.
3. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain off excess fat. Stir in the garlic powder, Italian seasoning, salt, and pepper.
4. Pour the marinara sauce into the skillet with the beef and simmer for 5 minutes to let the flavors meld.
5. In a large mixing bowl, combine the softened cream cheese and sour cream until smooth and creamy.
6. Add the drained spaghetti to the cream cheese mixture and toss until evenly coated.
7. Spread the creamy spaghetti evenly in the prepared baking dish. Spoon the meat sauce over the top in an even layer.
8. Sprinkle shredded mozzarella across the surface.
9. Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
10. Let the casserole rest for 5 minutes before slicing and serving.

Variations:

• Vegetarian: Omit the beef and add sautéed spinach, zucchini, or mushrooms to the marinara for a veggie version.
• Cheese Lovers: Mix grated Parmesan or Fontina into the mozzarella for added richness.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce or top with sliced jalapeños before baking.
• Meat Swap: Substitute ground turkey, sausage, or a plant-based meat alternative for the beef.

Tips:

• Be sure the cream cheese is at room temperature to ensure a smooth mixture.
• To lighten the dish, use low-fat cream cheese and sour cream without sacrificing too much richness.
• Prepare the casserole in advance and refrigerate until ready to bake—just increase baking time by 10 minutes if baking straight from the fridge.
• Add chopped fresh basil or parsley before serving for a burst of freshness and color.