Baked Creamy Rotel Spaghetti with Three-Cheese Ground Beef

Instructions

step 1 Preheat your oven to 375°F (190°C) and lightly grease a baking dish. /n
step 2 Cook spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside. /n
step 3 Heat olive oil in a skillet over medium heat and cook ground beef until browned. Drain excess fat if needed. /n
step 4 Add chopped onion and cook until softened, then stir in minced garlic and cook for 1 minute. /n
step 5 Stir in Rotel tomatoes, tomato sauce, salt, pepper, Italian seasoning, and paprika. Simmer for 5–7 minutes. /n
step 6 Reduce heat and add cream cheese, stirring until melted and smooth. Then pour in heavy cream and mix well. /n
step 7 Add cooked spaghetti to the sauce and toss until evenly coated. /n
step 8 Transfer the mixture to the prepared baking dish and top with cheddar, mozzarella, and Parmesan cheese. /n
step 9 Bake uncovered for 20–25 minutes until cheese is melted and bubbly. /n
step 10 Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or in the microwave until heated through. Add a splash of milk or cream if needed to loosen the sauce. This dish can also be frozen for up to 2 months and thawed before reheating.