Layered Baked Cream Cheese Spaghetti Bowl
A comforting casserole of spaghetti coated in creamy cheese, layered with savory beef-tomato sauce, baked until bubbly and lightly golden.
Pasta
- 340 g dried spaghetti
- Meat & Sauce
- 454 g lean ground beef
- 737 ml prepared tomato-based spaghetti sauce
- 1 tsp Italian seasoning blend
- 1 clove garlic finely minced
Dairy
- 225 g cream cheese room temperature
- 50 g Parmesan cheese finely grated
Preheat oven to 175 °C. Cook ground beef in a skillet until browned; drain fat.
Add tomato sauce, Italian seasoning, and garlic. Simmer for 3–4 minutes, then remove from heat.
Boil in salted water until al dente, then drain.
Toss hot spaghetti with cream cheese and minced garlic until fully coated.
Oil a baking dish. Add a thin layer of meat sauce, creamy spaghetti, then top with the rest of the meat sauce.
Sprinkle Parmesan on top. Bake for 30 minutes until bubbly and golden.
Let rest 5–10 minutes before serving.