Creamy Southern Spaghetti Bake

This Creamy Southern Spaghetti Bake combines the comfort of spaghetti with the heartiness of lasagna, baked to perfection with gooey cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

8 ounces spaghetti You can use whole wheat spaghetti for a healthier option.
1 pound ground beef Feel free to swap with ground turkey or chicken for a lighter option.
1 can 15 ounces tomato sauce Any tomato sauce will do, you can also use homemade.
1 cup heavy cream For a lighter version, substitute with half-and-half or a milk-butter blend.
1 cup shredded mozzarella cheese Feel free to use other cheese options like provolone.
1 cup shredded cheddar cheese You can mix and match different types of cheese.

Spices

1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Garnish

Chopped parsley Optional, for garnish.

Method

Preparation

Preheat the oven to 350°F (175°C).
Cook the spaghetti according to package instructions; drain and set aside.
In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
Stir in the tomato sauce, heavy cream, garlic powder, onion powder, salt, and pepper.
Combine the cooked spaghetti with the beef mixture and stir well.
Transfer the mixture to a greased baking dish and top with mozzarella and cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Let it cool for a few minutes and garnish with chopped parsley before serving.

Notes

This dish is best served warm with a side salad for added crunch. Leftovers can be stored in the fridge for about 3-4 days or frozen for up to 3 months.