Spaghetti is the most common, most loved meal out there. I suppose next to Mac and Cheese and Chicken. But it can get really old right? I have a way to jazz it up, and make it taste AMAZING. (I always say don’t trust someone who says they can cook, but all they can make is Spaghetti… but if it’s REALLY good Spaghetti, let ’em slide.) Plus you can personalize it, make it your own, do whatever you please. When people take a bite out of this simple recipe they will ask “What exactly is in this?” and I’m totally cool with you making something up or staying secretive about it rather than increasing my readership and sending them to my blog. I promise. I’m cool. o_O.
Rachel Ray once had a recipe like this that she called a cross between lasagna and pizza, but I have a special love for cream cheese, so I decided to take her concept and do my own thang. So here goes!
*I apologize that I don’t measure too much, but this is just proof that cooking is an art, not a science!
Prep Time: 20 mins Cook Time: 25
What you’ll need:
- A half a box of Spaghetti pasta
- 1 Jar of your fave pasta sauce (we’re gonna kick it up, no worries)
- 1 lb of ground beef
- Sour Cream
- Cream Cheese
- Mozzarella Cheese
- Italian Seasonings (Or Oregano and Basil)
- Seasoned Salt & Pepper
- Parsley Flakes
- Red Pepper Flakes (optional)
- Pyrex Dish
**I’ll detail the amounts in the “Preparation”
Preheat oven to 350°
In a large pot, cook the spaghetti in boiling water until it is “Al dente” which means it has a bit of a bite (resistance) when you chew into it when it’s done. Time should be on the packaging.
Break up the ground beef into the skillet and season with the seasoned salt and pepper. Brown until completely cooked through and then drain. Return to skillet and add the jar of pasta sauce and stir until warmed through. Add a tiny bit more of the seasoned salt and a few dashes of the Italian seasonings. Once warmed through, set aside for a minute.
Drain the pasta and return to the pot. Add to the pasta about 1/2 a cup of sour cream and about half a bar of cream cheese. The pasta should be hot so it will melt the cream cheese as you begin to stir it together. It’s best to use a pasta spoon with teeth for this process. Make sure this is coating the pasta well, and if need be add a little bit more. But be careful! That cream cheese is rich!
Now, in your pyrex dish make a small layer of the pasta & meat sauce. Next add your pasta mixture, then on top of that spread the remaining layer of pasta & meat. This layer should be as thick as the pasta layer. So be careful not to add too much pasta. Finally, sprinkle a layer of mozzarella cheese on top completely covering the meat sauce. Sprinkle some parsley flakes and red pepper flakes for heat on top of the cheese.
Place the dish into the oven and cook until the mozzarella cheese has melted and turned a nice golden color.
If you want to switch it up, try different pastas or adding peppers and olives to the pasta sauce along with the meat.
Don’t have Garlic Bread? Easy! Make your own!
Take a pat of butter and soften it a bit by leaving it out for a few minutes. Using a fork, add a few small dashes of garlic salt and parsley flakes and mash to combine. This will also help make it spreadable. Take whatever piece of bread you have and spread the “Garlic Butter” onto to each piece. Pop it into the oven with the Spaghetti Twist for the last 5 mins of cooking!
Want to really be fancy huh? Pair this with a Sangiovese wine!