Baked Cream Cheese Spaghetti Casserole

I am generally not a huge fan of baked spaghetti.  It seems like when I have made it in the past, it was always  kind of dry, or ‘paste-y’ if that makes since.  However, when I saw this Baked Cream Cheese Spaghetti over at Plain Chicken, I thought I would give it a try.  I am so glad I did!  It was the best baked spaghetti I have ever had!  I was pleasantly surprised, and I will definitely be making this again.  I made just a few changes to the original recipe (in italics).

Baked Cream Cheese Spaghetti Casserole

12 oz spaghetti *I used Barilla Plus – a higher protein pasta w/a lower glycemic index
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef *I omitted & added turkey pepperoni instead
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese *I used fat free
1/2 cup Parmesan cheese, grated *I used a little extra 🙂

Preheat oven to 350 F degrees.

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. 

Add pepperoni to spaghetti sauce.

Lightly grease a 9×13″ pan.  Spread a small amount of sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining sauce.  Sprinkle Parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Verdict? The end result is a warm, creamy, cheesy plate of yumminess!  

I’m linking up today with Simple Living and Eating, Just Us Four; Bacon Time with Hungry, Hungry, Hypo; Six Sisters’ Stuff, Not Your Ordinary Recipes, Simply Sweet Home, Rattlebridge Farm, Miss Information, Foodie Friends Friday, Close to Home, Mommy’s Sweet Confessions, Finding Joy in My Kitchen