INGREDIENTS
1 (16 oz) package spaghetti, cooked
1 pound ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 yellow onion, chopped
2 garlic cloves, minced
1 carrot, shredded
2 cups spinach, rough chopped
1/2 pint grape tomatoes, halved
1 teaspoon olive oil
1 (24 oz) jar marinara sauce
2 tablespoons unsalted butter, melted
1 (8 oz) package cream cheese, softened
1/3 cup sour cream
1 cup Ricotta cheese
2 cups mozzarella cheese, shredded
3/4 cup Parmesan cheese, shredded
PREPARATION
Preheat the oven to 350°F.
Cook ground beef in a large skillet with 1 tablespoon olive oil. Once browned, transfer to plate lined with paper towel to drain. Sauté onion and garlic until onions are translucent. Add spinach, carrots, and grape tomatoes. Sauté until softened and return beef to skillet.
Reserve 1/2 cup marinara. Add remaining marinara to beef and stir to combine.
Toss spaghetti with melted butter and 1/2 cup marinara. Pour 1/2 noodles into baking dish.
Whisk cream cheese, sour cream and Ricotta cheese. Gently spread over noodles, and top with remaining spaghetti.
Pour veggie and beef mixture over top of noodles.
Top with shredded mozzarella and Parmesan cheese. Cover with aluminum foil and bake for 30-35 minutes.
Remove foil and bake additional 5 minutes until cheese is bubbly and slightly browned. Set aside for 10 minutes before cutting into squares to serve.
Source : allrecipes.Com
