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–+ servings

Scooter's Baked Spaghetti with Cream Cheese

Layered spaghetti casserole topped with French-Fried onions is a family favorite!
8 servings
Baked Spaghetti with Cream Cheese-topped with french fried onions
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients
 

  • 8 ounces (227 g) uncooked thin spaghetti
  • 1 pound (453 g) ground beef
  • 1 26.5 oz jar (751 g) spaghetti sauce
  • 1 tablespoon (14 g) butter
  • ½ cup (74 g) chopped green peppers - (or substitute red peppers)
  • ⅓ cup (17 g) chopped onions
  • 8 ounces (227 g) cream cheese
  • 2 tablespoons (28 g) milk
  • 2 tablespoons (11 g) Parmesan cheese, grated - fresh, if possible
  • 1 6-ounce can (170 g) French-fried onions

Instructions
 

  • Cook the Spaghetti: Cook 8 ounces uncooked thin spaghetti according to package directions until al dente. Drain and set aside.
  • Brown the Beef: Brown 1 pound ground beef in a large skillet and drain excess grease. Add garlic if desired.
  • Add Sauce: Stir in 1 26.5 oz jar spaghetti sauce with the beef and heat through.
  • Soften the Veggies: In a medium microwave-safe bowl, combine 1 tablespoon butter, 1/2 cup chopped green peppers, and 1/3 cup chopped onions. Cover and microwave 3–4 minutes or until soft.
  • Mix with Cream Cheese: Add 8 ounces cream cheese and 2 tablespoons milk to the vegetables; stir until smooth. Microwave briefly if needed to soften.
  • Assemble: Spread a thin layer of meat sauce in a 12×8-inch baking dish. Layer spaghetti over the meat, then cream cheese mixture, then remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese, grated.
  • Bake: Bake at 350°F (177°C) for about 25 minutes or until bubbling.
  • Finish with Onions: Top with 1 6-ounce can French-fried onions and bake 5 minutes more, just until crisp (don’t let them burn).

Notes

Make ahead: Make this ahead of time and refrigerate or freeze without the French Fried onions. Don't forget to add them 5 minutes before casserole is finished cooking.
Gluten-free Variation:  Swap French-fried onions for crispy shallots, and use spiralized zucchini in place of pasta (be sure to remove excess moisture first).

Nutritional Information

Serving: 1 | Calories: 393kcal | Carbohydrates: 29g | Protein: 17g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 566mg | Potassium: 539mg | Fiber: 2g | Sugar: 6g | Vitamin A: 841IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 2mg