Lolly's Ultimate Three Cheese Baked Spaghetti

I've made this recipe for years and never shared the recipe.  But we're in a situation not only as a nation but as a world, that we've never been in before.  I've had several readers ask for this recipe, and I think the time is right to share!

Even family members who claim to not like spaghetti enjoyed seconds of this baked spaghetti.  Three types of cheese, along with a meaty sauce, make this dish a winner.

Boil the spaghetti noodles while you prepare the sauce, and you'll have the casserole in the oven in a flash.  Serve with a salad and garlic bread for a terrific comfort food meal.

1 lb. spaghetti noodles, cooked and drained

1 lb. ground chuck browned and drained

2 T. olive oil

1 yellow onion, chopped

1 green bell pepper, chopped

4 oz. mushrooms, chopped

2 t. chopped garlic

1 T. dried Italian seasoning

1 t. salt

1 t. ground black pepper

45 oz. jar spaghetti sauce

8 oz. cream cheese, cubed

1/2 cup grated Parmesan cheese, divided

2 cups shredded Mozzarella cheese, divided

chopped parsley

Brown hamburger meat in a medium skillet, drain, set aside.

In a large skillet, heat olive oil over medium-high heat. Add in onions, bell pepper, and mushrooms.  Cook, frequently stirring, until vegetables soften, 4 - 5 minutes.  Add garlic and cook for one minute.

Stir in Italian seasoning, salt, pepper, and spaghetti sauce.  Add in the browned ground chuck and remove skillet from heat.

I cook and drain my spaghetti noodles in a LARGE stock pot.  In the large pot where you have prepared the spaghetti, pour in the sauce mixture.  Using tongs, combine the noodles and the sauce until all the noodles are well coated.

Preheat oven to 375 degrees F.  Spray a 9 x 13 baking dish with non-stick spray.

Layer half of the spaghetti into the baking dish.  Place the cubed cream cheese evenly over the spaghetti.  Top with half of the Parmesan cheese and half of the Mozzarella cheese.

Carefully add the remaining spaghetti noodles and repeat with the remaining half of the Parmesan and Mozzarella cheeses.  

Bake for 25 - 30 minutes until cheese has melted, browned, and is bubbling.  

Let rest for 5 minutes before serving and top with chopped parsley.

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