- 8 Ounces – Dried Spaghetti, Uncooked
- 1 Pound – Ground Beef
- 1/2 Tablespoon – Dried Oregano
- 1/2 Teaspoon – Sea salt
- 1/4 Teaspoon – Pepper
- 1- jar – Spaghetti Sauce
- 1 Tablespoon (as needed) – Olive Oil
- 1/2 Cup – Sweet Red Pepper, Diced
- 1/2 Cup – Yellow Onion, Diced
- 1 pkg / 8 Ounces – Cream Cheese, at Room Temperature, Cubed
- 2 Tablespoons – Milk
- 1-1 1/2 Cups – Parmesan Cheese Grated
- 1 Cup – French Fried Onions (optional)
Instructions:
- Preheat oven to 350 degrees.
- Cook Spaghetti according to package directions, just until al dente. Drain well and set aside.
- In a large skillet, brown beef adding the oregano, salt and pepper, and cook until there is no longer any pink. Remove cooked beef to a paper towel lined plate. Set aside. Drain all but 1 tablespoon of fat from skillet. If you don’t have 1 tablespoon of oil, add enough olive oil to compensate. (Just eyeball this. You only need enough oil to saute the veggies.)
- Add peppers and onions to skillet and saute until they are soft. Add cream cheese and milk to skillet and stir until well combined. Set aside.
- In a medium bowl mix the cooked beef and spaghetti sauce.
- In a 9×13 inch baking dish, add about 1/3 of a cup of sauce-meat mixture, and spread to cover bottom of dish.
- Add all the spaghetti to baking dish and spread out evenly.
- Add the cream cheese-veggie mixture to baking dish and spread out evenly.
- Add the sauce-meat mixture to baking dish and spread out evenly.
- Top casserole with Parmesan cheese.
- Bake in preheat oven until casserole is baked through the center, about 25 minutes.
- Top casserole with the french fried onions and bake another 5 minutes, watching carefully so onions do not burn. SERVE 🙂
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