Ingredients:
1 (10 -16 ounce) packages thin spaghetti, cooked and drained
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 small onions, chopped
1 small green bell peppers, seeded, chopped
8 ounces cream cheese or 8 ounces neufchatel cheese
1 tablespoon butter or 1 tablespoon margarine
parmesan cheese, grated
Directions:
Preheat oven to 350 F degrees.
Place cooked spaghetti in a deep 1.5 quart oval baking dish or a glass 9×13″ casserole.
In a skillet, brown the ground beef until cooked through;drain fat and stir in spaghetti sauce.
Heat over low heat, covered, until warmed through, stirring occasionally.
Meanwhile, in a small saucepan, melt butter over low heat.
Add onions and peppers to the butter and saute until just lightly browned.
Cut up cream cheese into small chunks and add to the onion mixture; stir until melted and well combined.
Pour half of the meat sauce over the cooked spaghetti.
Pour all of the cream cheese sauce over the first layer of meat sauce, using a spatula to spread evenly.
Pour remaining meat sauce over the cream cheese layer, again using a spatula to spread evenly.
Sprinkle some Parmesan cheese over the top to taste.
Cover with foil and bake for about 25 minutes or warm and bubbly.
Remove cover and bake 5 minutes more.
This can be prepared ahead, refrigerated, and not baked until the following day, if desired (if you do, allow extra baking time).
Servings: 8-10
Time preparation: 5 min.
Time total: 55 min.