Ingredients
• 8 oz spaghetti (or chickpea/lentil pasta for high protein; zucchini noodles for low-carb)
• 1 lb ground beef (85/15)
• ½ small onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) jar marinara sauce (or 2 cups homemade)
• 4 oz cream cheese, cubed
• 1 cup shredded sharp cheddar
• ½ cup grated Parmesan (divided)
• ½ tsp dried oregano
• ¼ tsp red pepper flakes (optional)
• Salt & black pepper to taste
• Olive oil spray
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a 9×13″ baking dish.
- Cook spaghetti al dente (1 min less than package); drain.
- In a skillet, brown beef and onion over medium heat. Drain fat. Add garlic; cook 1 min. Stir in marinara, oregano, red pepper flakes, salt, and pepper. Simmer 5 mins.
- In a large bowl, combine hot cooked spaghetti, meat sauce, cream cheese, cheddar, and ¼ cup Parmesan. Stir until cream cheese melts and everything is evenly coated.
- Transfer to baking dish. Top with remaining ¼ cup Parmesan.
- Bake uncovered 20–25 mins, until bubbly and golden at edges. Let rest 8–10 mins before serving (helps it set).
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 25 mins, Total Time: 40 mins, Servings: 6
Calories: 490, Net Carbs: 34g, Fats: 28g, Protein: 30g
✅ Keto version: Use 4 cups zucchini noodles + sugar-free marinara — net carbs drop to ~7g/serving.