Spaghetti Bake

This recipe was shared with me in college by my roommate, who got it from someone else, who no doubt, got it from someone else. I have changed several things about it–and I would LOVE to share it with you! This is one of my “go-to” meals especially when cooking for someone else because it is such a crowd-pleaser!

Spaghetti Bake

One Large Family Size jar of Prego (45oz.)
One Regular Box of Spaghetti, boiled and drained
4 oz. of Cream Cheese, softened
4 oz. of Sour Cream
2 cups of Shredded Mozzarella Cheese
Italian Seasoning (Basil, Oregano, etc.)
Garlic Salt
Parmesan Cheese (Such as comes in the green can)

Preheat Oven to 350′
Once your Spaghetti has been drained, mix in the cream cheese and the sour cream and sprinkle a small bit of your three seasonings (Italian, Parmesan and Garlic) Stir to incorporate the cream cheese and sour cream into the hot pasta and try to eliminate any clumps.

In a Glass 13×9 baking dish, layer a bit of the sauce–just enough to cover the bottom of the dish.

Layer the pasta mixture with the sauce mixture several times in the dish. Each time you top with sauce try to make it cover the edges so the pasta does not dry out or get crispy in the oven. Half way through, sprinkle half of your mozzarella cheese on and then finish out your layers ending with plenty of sauce for the top.
Once all your sauce and spaghetti are gone, top with the remaining mozzarella and then a bit more parmesan and italian seasoning.

Bake at 350′ for about 20-25 minutes or until the sauce is bubbling and the cheese is melted.

Allow dish to sit for 10 minutes before serving.