This is one of my favorite new recipes, courtesy of Pinterest and one that will definitely make it into our normal rotation. The secret ingredient: cream cheese, baby. It is OH so yummy, and the original is here.
It's called Scooter's Spaghetti, how cute is that?
Below is how I prepared the recipe; the only change I would make when preparing this again is to use a 10 oz tub of Philly Italian Cheese & Herb Cooking Creme instead of a block of cream cheese with a dry pack of Italian seasoning, as the original I found a little difficult to spread over the noodles, though the taste was still delish.
(serves 4)
Ingredients:
8 oz cooked spaghetti (cook according to pkg directions; drain & set aside)
1 lb ground beef
1 lg jar spaghetti sauce (26.5 oz; your choice of brand & flavor)
1 med onion, chopped
8 oz block of cream cheese
1 packet Italian dressing salad mix (dry)
2 T. milk
1 small can French Fried Onions
grated Parmesan cheese
Preheat oven to 350°. Take cream cheese out of fridge and bring to room temp in order to soften for later mixing.
In a skillet, brown ground beef and onion until beef is no longer pink and onions are soft and translucent. Drain. Return beef to skillet, and add jar of spaghetti sauce. Simmer on medium until heated through.
In a separate bowl, stir together cream cheese, packet of Italian seasoning mix & 2 T. of milk until all is thoroughly blended, and mixture is soft enough for spreading. If cream cheese is still not soft enough to blend easily, pop it in the microwave for about 20 sec before mixing.
In a 9x11 ungreased casserole dish, layer the following:
It's called Scooter's Spaghetti, how cute is that?
Below is how I prepared the recipe; the only change I would make when preparing this again is to use a 10 oz tub of Philly Italian Cheese & Herb Cooking Creme instead of a block of cream cheese with a dry pack of Italian seasoning, as the original I found a little difficult to spread over the noodles, though the taste was still delish.
(serves 4)
Ingredients:
8 oz cooked spaghetti (cook according to pkg directions; drain & set aside)
1 lb ground beef
1 lg jar spaghetti sauce (26.5 oz; your choice of brand & flavor)
1 med onion, chopped
8 oz block of cream cheese
1 packet Italian dressing salad mix (dry)
2 T. milk
1 small can French Fried Onions
grated Parmesan cheese
Preheat oven to 350°. Take cream cheese out of fridge and bring to room temp in order to soften for later mixing.
In a skillet, brown ground beef and onion until beef is no longer pink and onions are soft and translucent. Drain. Return beef to skillet, and add jar of spaghetti sauce. Simmer on medium until heated through.
In a separate bowl, stir together cream cheese, packet of Italian seasoning mix & 2 T. of milk until all is thoroughly blended, and mixture is soft enough for spreading. If cream cheese is still not soft enough to blend easily, pop it in the microwave for about 20 sec before mixing.
In a 9x11 ungreased casserole dish, layer the following:
- Thin layer of spaghetti sauce
- Cooked noodles
- Cream cheese mix (again, I found this difficult to spread all over noodles; I used the back of a large wooden spoon & just kept spreading until it covered most of the pasta)
- Spaghetti sauce
- Grated Parmesan cheese (as much or as little as you like; we like our cheese, so we used 1/2 cup)
Put into the oven as listed above and bake uncovered for 25 min.
After 25 min, sprinkle can of french fried onions on top and continue to bake for an additional 3-5 min depending on your oven. Watch them closely because you don't want them to burn.
Voilà! That's all there is to this one. Serve with a salad & some garlic bread, and you're good to go.
Enjoy!
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