Creamy Baked Spaghetti Casserole
9 ingredients
11 steps
Ingredients
- 660 g spaghetti, uncooked
- 3 eggs
- 1/2 cup milk
- 1/2 cup Philadelphia Cream Cheese Product
- 1 container (475 g) part-skim ricotta cheese
- 2-1/4 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
- 3/4 cup Kraft 100% Parmesan Shredded Cheese, divided
- 1/2 tsp. garlic powder
- 1 jar (650) mL Classico di Napoli Tomato & Basil Pasta Sauce
Directions
-
1Heat oven to 350 degrees F.
-
2Cook spaghetti as directed on package, omitting salt.
-
3Meanwhile, mix eggs in large bowl with milk, cream cheese product, ricotta, mozza cheese, 1/2 cup Parmesan and the garlic powder until blended.
-
4Drain spaghetti.
-
5Add to cheese mixture; toss to evenly coat.
-
6Place in 13x9-inch baking dish sprayed with cooking spray; cover.
-
7Bake 30 min.
-
8Remove from oven; let stand 10 min.
-
9before cutting to serve.
-
10Meanwhile, heat pasta sauce in saucepan on medium-low heat until warmed through.
-
11Serve spaghetti mixture topped with pasta sauce and remaining Parmesan.
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