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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (541g) Recipe makes 4 servings |
||
| Calories 1031 | ||
| Calories from Fat 556 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 61.8g | 95% | |
| Saturated Fat 31.5g | 157% | |
| Monounsaturated Fat 20.3g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 1.1g | ||
| Cholesterol 187mg | 62% | |
| Sodium 1535mg | 63% | |
| Potassium 1447mg | 41% | |
| Total Carbohydrate 72.6g | 24% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 21.5g | ||
| Protein 45.3g | 90% | |
Ingredients
- 8 ounces spaghetti
- 8 ounces sour cream
- 8 ounces cream cheese (cut up)
- 1 lb ground beef, cooked and drained (crumbly)
- 30 ounces spaghetti sauce
- 1 cup shredded mozzarella cheese
- season with salt and pepper (or anything else as you see fit)
Directions
1
The recipe calls for a 9x13 casserole, but I usually split it between two 8x8 pans (increasing the spaghetti, beef, sauce and mozarella slightly if needed) and freeze one of them for another time.2
Cook the spaghetti and drain, but don't rinse.3
Put it right back in the warm pot and add the cream cheese.4
Blend the cream cheese until melted with the spaghetti and then blend in the sour cream.5
Put spaghetti mixture into greased pan.6
Layer some of the mozarella, then the beef, then a little more mozarella.7
Spread the spaghetti sauce across and then put the rest of the mozarella on top.8
Bake at 350 (or maybe 375?) for 30- 35 minutes- until a knife comes out clean.9
Let it stand for 5 or 10 minutes.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
Featured Reviews for This Recipe
From: HeidiSue
On Nov 3, 2009
By far the best spaghetti casserole!! Love the pasta mixture it's delicious!! Thanks for posting!
From: Happy Harry #2
On Jan 30, 2005
Very much a comfort dish. I have made it twice now. First time exactly as the recipe shows; second time with a little tweaking. I broke the spaghetti into thirds to make it more kid friendly, put less sauce over it all to enhance the creamy inner sauce, melted the cream cheese with the sour cream over medium heat to help it blend together,and I added 1/4 cup fat-free milk to make the spaghetti less stiff. All in all, really enjoyed! Thanks Shells75
From: John Sauerbeck
On Sep 29, 2004
I followed your recipe as far as ingredients were concerned. I didn't start from scratch. I used leftover spaghetti from the night before and baked it in an 8x8 pan. I also combined the cream cheese and sour cream in a food processor before adding to the spaghetti. I was looking for what to do with leftover spaghetti and I found it.
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