Sometimes a good ol’ standby recipe just needs a facelift to make it amazing again. That’s what this recipe does to spaghetti. Years ago, spaghetti was a weekly occurrence at our dinner table. It was easy, cheap and pretty much everybody liked it- until I served it so much everyone got sick of it. And then our kids started sports and the spaghetti feeds began.
They begged me to stop making spaghetti. That’s where this sneaky recipes comes into play. It’s spaghetti, but it isn’t. They love it. I love it. Everyone wins!
8 ounces sour cream
8 ounces cream cheese, cut into cubes
1 lb ground beef, cooked, crumbled and drained
22 oz spaghetti sauce
1 cup shredded mozzarella cheese
1 teaspoon garlic salt
Salt and pepper to taste
Preheat oven to 350 F.
Immediately after you have drained your spaghetti, return it to the pot and add the cream cheese. Stir until melted and then add the sour cream, garlic salt, and salt and pepper to taste. Stir again until incorporated. Pour the spaghetti mixture into a greased pan 9×9 baking dish.
Spread layers of the following over the spaghetti in this order: mozzarella, ground beef, mozzarella, spaghetti sauce, mozzarella and Parmesan cheese.
Bake for 30-40 minutes or until cheese is slightly browned and bubbling.
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