Super easy, deliciously tasty, and only requires 6 ingredients (plus oil for sautéing)! You'll love the creamy, beefy spaghetti sauce and the fact that everything is tossed and baked together so the pasta soaks up all those delicious flavors. Plus it's finished with a generous layer of mozzarella cheese. How could it not be good?
- 1 Tbsp olive oil
- 1 lb. lean ground beef
- 8 oz. Neufchatel cheese (light cream cheese), cut into 4 pieces and softened
- 1/3 cup chopped fresh basil
- 2 (24 oz) jars roasted garlic marinara sauce, preferrably Classico
- 1 lb. dry spaghetti
- 2 cups (8 oz) shredded mozzarella cheese
- Salt and pepper
- Chopped fresh basil or parsley, for garnish (optional)
Preheat oven to 350 degrees. Spray a 13 by 9 by 2-inch baking dish with non-stick cooking spray.
Bring a large pot of water to a boil (to cook spaghetti).
Heat olive oil in a 12-inch non-stick deep skillet or saute pan over medium high heat. Add beef and cook and crumble, tossing occasionally until browned and cooked through.
Stir in marinara sauce, Neufchatel cheese and basil, season lightly with salt and pepper to taste. Reduce heat to medium low, let cook, stirring frequently until Neufchatel cheese has melted (cover pan with a lid if splattering), about 5 minutes, remove from heat.
While sauce is heating cook spaghetti in boiling water until fairly tender but still firm in the center, about 2 minutes before the al dente time listed on package (about 7 minutes total).
Drain spaghetti, return to now empty pot without water, add sauce mixture and toss to coat evenly.
Pour into prepared baking dish and spread even. Cover with foil and bake in preheated oven 10 minutes.
Remove from oven, sprinkle evenly with cheese. Return to oven and bake uncovered until cheese has melted about 10 - 15 minutes.
Let rest a few minutes before slicing and serving. Garnish with basil or parsley if desired.