Stir until cream cheese is melted and the spaghetti is thoroughly coated. Butter or spray a 9×13-inch baking dish add cooked noodles set aside.
Drain and place cooked spaghetti in bowl.
Baked cream cheese spaghetti casserole. For 35 minutes or until hot and bubbly. Layer the sliced cheese over the top. To brown the top.
1 Fill a large pot of water add a generous pinch of salt and bring to a boil. Spread out the pasta evenly to cover bottom of casserole dish. Preheat your oven to 350 degrees lightly grease a 9×13 baking pan and set it aside.
1 pound spaghetti 1 tablespoon olive oil 1 pound ground beef 1 small onion diced Kosher salt and freshly ground black pepper 1 28-ounce can crushed tomatoes 1 teaspoon dried basil 12 teaspoon dried oregano 12 teaspoon dried parsley. Top with the remaining spaghetti mixture. Top with half of the buttered spaghetti add the ultimate cheese layer the rest of the spaghetti all of the meat sauce and finish with mozzarella and a sprinkle of dried parsley.
2 In a large skillet with high. Cook spaghetti according to directions on packet. Bake uncovered in a preheated oven at 375º F.
Add cream cheese Italian Seasoning and minced garlic. Preheat oven to 350 degrees. To layer this casserole spread a thin layer of meat sauce to the bottom of the casserole dish.
In a medium mixing bowl whisk together sour cream cream cheese green onions. Spread the cream cheese mixture evenly over the noodles followed by the turkey and sauce mixture.