12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef (turkey, chicken or Italian sausage)
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated
Preheat oven to 350 F degrees. In a skillet, brown the meat until cooked through; drain fat and stir in spaghetti sauce. Set aside. I only had a 20 ounce jar of spaghetti sauce so I added a can of diced tomatoes.
Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated. I also threw in a scoop of low fat cottage cheese.
Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan or reduced fat shredded cheese on top. Bake for 30 minutes, until bubbly.
Generally we just make spaghetti at our house but I’ve always wanted to try this. It was easy to make and tasted really good. It made a large batch that we will eat on for days since the kids weren’t there to help us destroy it. It does take more time than normal spaghetti but if you like creamy deliciousness, it’s worth the wait.