Baked Cream Cheese Spaghetti

INGREDIENTS

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

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon crushed red pepper flakes, optional

1/2 cup whipped cream cheese

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.

Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.

In a small bowl, whisk together cream cheese and sour cream.

Add pasta to the prepared baking dish and layer with cream cheese and beef mixture; sprinkle with cheeses.

Place into oven and bake until bubbly and heated through, about 15-20 minutes.

Serve immediately, garnished with parsley, if desired.