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Baked Spaghetti Casserole
Recipe by Christine Titus
Preheat oven to 350 degrees.
Cook the spaghetti according to the package directions. Drain, do not rinse, and return to warm pot.
Add cream cheese immediately to the spaghetti, stir together until the cream cheese has melted. Add in the sour cream, and stir to combine.
Put spaghetti mixture into a greased 13×9 baking dish.
In a large skillet, add ground beef, onion and garlic. Cook and stir until the meat is no longer pink. Drain if necessary.
Add the pasta sauce and Italian seasoning to the meat and combine.
Spread meat sauce over pasta in the dish.
Top sauce with Mozzarella and then the Parmesan.
Bake at 350 for 30- 35 minutes or until hot and bubbly and cheese has melted.
Let it stand for 5 or 10 minutes before serving.
You can make this, and instead of using a 13×9, divide it up between two 8×8 baking dishes. Assemble casserole as per the directions. Do not back, but instead, wrap in plastic wrap, and then a layer of heavy duty aluminum foil and freeze. When ready to bake, let casserole defrost in the fridge, then bake as directed.