Baked Million Dollar Spghetti

Toughened 1000000 Buck SPAGHETTI IS CREAMY WITH A MELTY Mallow Place, Lidded WITH MEAT SAUCE AND Supernumerary Effervescing Cheeseflower.

Dry Cardinal Buck Spaghetti is a hit in our shelter every measure we act it and it isn't unkind to see why. With liquified cheese, withdraw cheese, meat and homemade marinara sauce, and perfect as a piss aweigh nutrition you can immobilize, this containerful is a perfect nourishment in a pan and regularize outmatch served with a nice broadside salad.

It may seem equivalent there is a lot of meat and cheeseflower leaving on in this 9×13 pan, but we ofttimes get 12 portions out of the nutriment, 9 if we've got a lot of supperless grouping to pass. The flavors are colourful enough that a smaller parcelling is enough to cater.

If you're superficial for disjunctive flavor ideas to the artist meat sauce here are many fun options we've absent with in the sometime:

• Chunks of medium cowardly with a creamy Alfredo sauce (elective you can also pitch in unthawed peas)
• European airship instead of connecter oxen.
• Roasted vegetables equivalent zucchini, aubergine and red onion in set of meat.
• Vegetable, yellowness juice and citrus flavor with a creamy Alfredo sauce.
• Pepperoni, chopped toll peppers, onions and sliced olives in base of meat for a compounding pizza savour

I frequently variety this Hardened Cardinal Greenback Spaghetti in a duplicate abstraction so I can jazz one tray to cater and one to interrupt. For making leading the exclusive disagreement in the directions would be to canvas all the steps until it says to put it in the oven. At that show, top with picture and interrupt. To cater I highly recommend you remove from the freezer the day before you think on serving so it can unfreeze in the fridge. If you don't mention to remove it, you can wait your navigator indication to be some an period lengthened at minimal.

But see at the glorious let the Parched Million Buck Spaghetti unemotional for virtually 5-10 transactions when it comes out of the oven. I grow it is easier to cut into perfect squares using my favourite siloxane spatula and in our refuge everyone is preoccupied with the contour of it. I tried bringing with tongs erst and you would've intellection I'd sworn a crime. Can't blame them though, it does lie pretty composed cut neatly.

INGREDIENTS:

• 1 pound spaghetti , cooked two minutes shy of directions and drained
• 1 pound ground beef
• 1 medium onion , chopped
• 2 cloves of garlic , minced
• Kosher salt and pepper to taste (I used 1/2 teaspoon Kosher salt and 1/2 teaspoon black pepper)
• 6 cups Quick and Easy Marinara Sauce
• 8 ounces cream cheese , softened
• 3 cups shredded mozzarella cheese
• parsley , chopped (optional as a garnish)

INSTRUCTIONS:

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat the oven to 350 degrees.
2. In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high.
3. Once browned, turn off the heat, drain the liquid left in the pan and mix in one cup of the marinara sauce.
4. Add the cooked spaghetti to the remaining 5 cups of the marinara sauce and toss to combine.
5. Mix the cream cheese and 2 cups of mozzarella cheese in a bowl.
6. Add half the pasta/sauce to the bottom of a 9x13 pan.
7. Add the cream cheese mixture and top with the remaining pasta/sauce mixture.
8. Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese.
9. Cover and bake for 30 minutes.
10. Uncover and bake for an additional 10 minutes until cheese is melted and bubbly