1 16 oz. box Spaghetti, cooked and drained
1-1/2 lbs. lean ground beef (smart substitution: ground turkey)
1 24 oz. Jar of Prego Traditional Spaghetti Sauce
1 Tbsp. House Seasoning (recipe below)
1 14.5 oz. Del Monte Diced Tomatoes
1/4 Cup Marsala cooking wine
2 Tbsp. sugar
1 8 oz. Philly 1/3 Less Fat Cream Cheese, at room temperature
1-1/2 Cups Sargento Reduced Fat Shredded Cheddar Cheese
1/2 Cup shredded parmesan cheese
Preheat oven to 350°F. Spray a 10×13-inch casserole dish with non-stick cooking spray.
In a large frying pan, cook ground beef with House Seasoning until meat is no longer pink. Add spaghetti sauce, 1/4 cup Marsala, diced tomatoes and 2 tablespoons sugar. Cook sauce for 15 minutes until thickened.
Dump spaghetti noodles into the casserole dish and place 9 sliced chunks of cream cheese over hot noodles. Layer spaghetti sauce over noodles and cream cheese, then top with cheddar and parmesan cheeses.
Cook on 350° F for 30 minutes or until bubbly.
Note: This is a great dish to prepare ahead of time and place into the freezer. Just layer everything and wrap up to store in the freezer. When ready to cook, remove wrap and stick into the oven – right from the freezer! I would cook an extra 10-15 minutes if frozen. This makes a great meal for a sick friend, a housewarming dinner or to have ready lickety split on a weeknight! Serve with a fresh salad and Italian bread for a complete delicioso meal!
Paula Dean’s House Seasoning:
1 Cup salt
1/4 Cup pepper
1/4 Cup garlic powder
Mix together and store for use on everything – from vegetables to grilled meats, spaghetti sauce and whatever else could use some special love!