spaghetti casseroleWhile the new year is still a few days away, I've already begun my resolution to cut down on takeout food. With all of the holiday preparations over the past moths I feel like we've eaten little that doesn't come from a takeout container lately. So it's mission home-cooked meals at my house.

From Plain Chicken, this spaghetti casserole is a meal I know everyone in my house will like. It's a cross between traditional spaghetti and meatballs and lasagna. This particular version has cream cheese in it, which makes it extra creamy. I like to use whole wheat pasta and ground turkey instead of beef to make it a little healthier too -- another resolution!

You can make it ahead of time, and then just pop it in the oven when you're ready for dinner. It's also a great one to take to a potluck or to someone with a new baby.

Baked Spaghetti Casserole

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
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 ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

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.

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 cheese on top.

Bake for 30 minutes, until bubbly.

 

Image via Plain Chicken