This is a fun twist on spaghetti and on lasagna, too! Easier to make than lasagna, but less boring than another pot of spaghetti for supper. Spasagna!
Spasagna (baked spaghetti) by Mama Steph
8 ounces of spaghetti noodles, cooked according to package directions, drained, and with some olive oil stirred in to keep them from sticking together
1 pound of ground beef, browned with one small, chopped onion (drain excess fat that is released while cooking)
2 cups marinara
1 teaspoon Italian seasoning
2 cloves garlic, minced
3 ounces room temperature cream cheese
1 cup sour cream
3 or 4 chopped green onions
1 teaspoon parsley
1 to 2 cups shredded cheese (mozzarella, cheddar, etc.)
Optional: a couple of handfuls of fresh baby spinach
Preheat oven to 350 degrees. Spray a 9x13" baking dish with cooking spray.
Make meat sauce: add the marinara, garlic, and Italian seasoning to the browned ground beef. Stir in and bring to a simmer.
In a small mixing bowl, combine the cream cheese and sour cream (lowfat versions of both are fine). Add to this the green onions and parsley, stir in, and set aside.
Begin layering your spasagna:
Place half the cooked spaghetti on the bottom of the casserole dish. I kept mine going uniformly in one direction, more or less, lengthwise in the pan.
Top the spaghetti with half the meat sauce, then half the sour cream mixture.
Add a layer of spinach leaves, if desired, then place the second half of the pasta on top of the spinach, followed by more meat sauce, more sour cream mixture, and top with about a cup of shredded cheese. I used a mozzarella/cheddar blend.
Bake for 15-20 minutes, or until the cheese is melted and golden brown. Allow to sit for 5 to 10 minutes before cutting.
Serve with a salad and enjoy!