What You Need:
twelve ounces of spaghetti
1 lb of trim ground beef
One 28-oz jar of spaghetti sauce
One case of softened cream cheese (8 oz.)
1 minced garlic clove
a dash of Italian spice
a little amount of the salt from garlic
half a cup of Parmesan cheese that has been shredded the
3/8 cup of shredded mozzarella cheese
To boil, add a little amount of salt to a big pot of water. Stir the spaghetti regularly while it cooks in the boiling water for about 12 minutes, or until it is soft but still somewhat hard when bited.
In the meanwhile, bring a skillet to a medium-high temperature. For about 5–7 minutes, while stirring occasionally, brown the ground beef in the heated pan until it becomes crumbly. Remove excess fat and combine with spaghetti sauce.
After draining, transfer spaghetti to a bowl. Whisk in the sour cream, chopped garlic, Italian spice, and chopped garlic salt. Toss the spaghetti with the melted cream cheese and stir until covered. In the bottom of the baking dish that you have prepared, spread a little meat sauce. Layer the spaghetti on top. Finally, pour the remaining meat sauce on top. On top, crumble some mozzarella and Parmesan.
After 30 minutes of baking in a preheated oven, the mixture should be bubbling.
