Ingredients
Original recipe (1X) yields 12 servings
- 12-14 ounces spaghetti pasta
- 1 pound ground beef or venison
- 1 (24-28 ounce) jar marina sauce
- 1 (7-8 ounce) package cream cheese, softened or pre-whipped
- 1 fresh clove garlic, chopped or 2 tablespoons minced
- 1 tablespoon Italian seasoning
- 1 teaspoon of Northwoods seasoning
- 1 pinch garlic salt
- ½ cup grated Parmesan cheese
- 1 cup shredded parmesan cheese
- 1 cup shaved parmesan cheese
- 2 cups shredded mozzarella cheese
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13-inch baking pan.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef or venison in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Stir in marina sauce, garlic and Northwoods seasoning
- Drain spaghetti pasta and place in a bowl. Add cream cheese, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti pasta is thoroughly coated.
- Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti pasta mix on top and then top with remaining meat sauce.
- Sprinkle shredded Parmesan and shredded mozzarella cheeses on top. Finishing with shaved Parmesan on very top. (You can use more or less cheese depending on personal preference).
- Bake in the preheated oven uncovered until bubbly and golden on top, about 40 minutes.
