Ingredients
Method
- Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions but remove it 1-2 minutes before fully done. Drain very well and set aside.
- In a large skillet over medium-high heat, cook ground beef and diced onion together, breaking the meat up into crumbles, until beef is fully browned. Drain excess grease.
- Return the skillet to medium heat. Add the minced garlic and 2 tablespoons tomato paste, stirring for about 1 minute until fragrant. Pour in the jar of pasta sauce and ¼ cup beef broth. Stir well, reduce heat to low, and simmer for 5-10 minutes. Season with salt and pepper to taste.
- In a large bowl, combine the softened cream cheese, ½ cup sour cream, 1 cup of the shredded mozzarella, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Mix until smooth and well combined.
- Add the drained pasta to the cream cheese mixture. Toss until every piece of pasta is evenly coated.
- Spread the creamy pasta mixture into the prepared baking dish in an even layer. Pour the beef and tomato sauce evenly over the top. Sprinkle the remaining 1 cup of shredded mozzarella over everything.
- Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray to prevent the cheese from sticking). Bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes until the cheese is fully melted, bubbly, and lightly golden.
- Remove from the oven and let rest for 5 minutes before serving. Serve with garlic bread and a side salad!
Nutrition
Notes
Make it ahead: Assemble the entire dish, cover tightly with foil, and refrigerate overnight. When ready to bake, add 10 extra minutes to the covered baking time since it is going in cold from the refrigerator.
To freeze: Cover the fully assembled (unbaked) dish tightly with plastic wrap and then foil to protect against freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking per recipe directions.
Boost the nutrition: Stir a couple of big handfuls of fresh baby spinach right into the creamy pasta layer before spreading it into the baking dish. It wilts right in and the kids will barely notice — it is a great way to get more vegetables into a wholesome family dinner!