Gosh, has it been 5 months since I last posted a recipe? I have no idea where the time has gone BUT, I’ve still been cooking because we still have to eat.
I’ve been getting a lot of recipes off of Pinterest and several Food Blogs that I follow. I hate making the same thing week after week so I’m always trying something new and Al always tells me whether it’s a do-over or not. This is a definite do-over.
I found this recipe for Spaghetti the other day. The fact that it has 8 oz. of Cream Cheese in it was enough reason to try it.
I have to say, it is DELICIOUS! I’ve made spaghetti several different ways but this one is by far my favorite. I served it with Breadsticks.
Since it’s just me and Al here, we were able to eat on it 2 nights in a row and I have just enough for lunch tomorrow for myself.
Best Spaghetti Ever
- 8 oz. uncooked spaghetti
- 1 lb. ground chuck
- 1 large can spaghetti sauce (24 oz.)
- 1 Tbs. butter
- 1/2 cup chopped green pepper
- 1/3 cup chopped onions
- (Because I don’t like the crunch of peppers and onions but I do love the flavor, I put them in my little food chopper and pretty much pureed them)
- 8 oz. cream cheese
- 2 Tbs. milk
- Grated Parmesan Cheese
- French Fried Onions (small can)
- Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
- Brown ground chuck. Drain excess grease. Add spaghetti sauce to skillet and heat.
- Combine onions, peppers and butter in a small glass bowl. Cover and microwave for 4 minutes on HIGH until soft.
- Add cream cheese and milk to onions and pepper mixture and stir well. (If cream cheese is not soft, nuke it for 30 seconds to make it easy to spread)
- Using a 12×8 inch baking dish, assemble in the following order: thin layer of spaghetti sauce, all the cooked spaghetti, all the cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (to suit your own taste)
- Bake at 350 degrees for 25 minutes. Top with French Fried Onions and bake an additional 5 minutes. (This is the secret ingredient–don’t let them burn)