|
Instructions |
|
|
Preheat oven to 375.
Cook the spaghetti according to package
instructions. Cook the ground beef in a large
skillet until browned. Add seasonings and onion and
saute until soft.
|
|
|
Add the marinara, ricott, parmesan and cream cheese.
Reduce heat to low and allow it to heat through. Add
the drained spaghetti and use tongs to gently toss
until well combined. It will be saucy but the pasta
will continue to absorb it as it bakes.
|
|
|
Place half of the spaghetti mixture in a lightly
greased 9x13 baking dish and top with half the
mozzarella. Top with remaining spaghetti and the
rest of the mozzarella. Bake uncovered until the
cheese is hot and melted.
|
|
|
Make ahead and refrigerate for up to 2 days. Freezes
well. Thaw in the fridge overnight and bake covered
at 375 for 30 minutes then uncovered until the
cheese is bubbly. Let set 5 minutes before serving.
|
|
|
Originally Submitted
6/19/2022
|