This is such an easy spaghetti recipe, but more importantly, this recipe is absolutely delicious.
This is the type of recipe where you can add a lot of vegetables inside the dish and change it up each time you make it. The whole dish is creamy and delicious.
Make Ahead Spaghetti Recipe
This spaghetti bake recipe is great to make in advance to enjoy on those hectic weekday nights or to make for a big crowd. It’s a definitely a crowd pleaser.
This is a great dish for those nights where you have no idea what to cook but have pasta and defrosted meat readily available.
Anyone can make a spaghetti recipe but this one is super simple! I love make-ahead recipes because it’s one less thing I have to think about during the week.
More Make-Ahead Recipes:
- Make-Ahead Breakfast Cookies. Healthy and Nutritious
- Make-Ahead Oatmeal Almond Breakfast Bars
- Make-Ahead Breakfast Foods For Those Hectic Mornings (aka all mornings)
- 8 Ounces Spaghetti Uncooked
- 1 Pound Ground Beef
- 25 Ounces Tomato Sauce I love Paesana Tomato Basil from Costco
- 1 Tablspoon Butter
- 1/2 Cup Bell pepper Chopped
- 1/2 Cup Onions Chopped
- 1/2 Cup Yellow Squash
- 1/2 Cup Zucchini
- 8 Ounces Cream Cheese
- 1/4 Cup Milk
- 4 Tablespoons Nutritional Yeast
- 1/2 Cup Parmesan cheese
Pre-heat the oven to 350 degrees.
Cook spaghetti until al dente, drain, and set aside.
In a large saucepan, brown the ground beef.
Add Tomato Sauce to beef and continue to cook.
Add in the onions, peppers, and butter. Stir to combine.
Mix in the cream cheese and milk after the onions and peppers become soft.
Fold in the cooked and drained spaghetti and mix well. Top with extra shredded mozzarella.
Transfer the mixture into a 12x18-inch baking dish and bake for 25 minutes. Enjoy!