MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Million-Dollar Spaghetti
Categories: Pasta, Beef, Cheese, Dairy, Vegetables
Yield: 6 servings

8 oz Dry spaghetti
1 lb Ground beef
1 sm Onion; diced
2 cl Garlic; minced
14 oz Spaghetti sauce
1/2 ts Salt
1/4 ts Black pepper
3 oz Cream cheese, softened
1 c Ricotta cheese
1 c Sour cream
3 Green onions; white ends
- removed, greens sliced
1 1/2 c Shredded Cheddar-Monterey
- Jack cheese

Cook the spaghetti in salted water according to the
package directions until it’s al dente. Drain the
spaghetti and hold it aside.

Heat a large skillet over medium-high heat. When the pan
is hot, crumble the ground beef into the pan, and
sprinkle in the diced onion and minced garlic. Cook,
stirring occasionally and breaking up large chunks of
meat, for about 6-8 minutes until the beef is no longer
pink. Drain the excess grease.

Stir the spaghetti sauce, salt and pepper into the pan
with the cooked beef, and bring the mixture to a boil.

Reduce the heat to low; simmer the beef and sauce
uncovered for 20 minutes, stirring occasionally, until
the mixture is thickened.

Set the oven @ 350ºF/175ºC.

Lightly spray an 11" X 7" baking dish with nonstick
spray.

Use a fork to mash together the softened cream cheese,
ricotta and sour cream in a small bowl.

Sprinkle the diced green onions over the cheese mixture
and fold them in. (Save a few green onions to sprinkle
over the finished dish, if you want.)

Spread the cooked spaghetti evenly over the bottom of
the prepared baking dish.

Spoon the ricotta mixture over the spaghetti, and smooth
it into an even layer.

Pour the beef mixture over the cheese layer, spreading
it evenly from edge to edge.

Sprinkle shredded cheddar-Monterey jack cheese over the
top of the meat sauce layer. Cover the pan with foil.

Bake the covered casserole for 25 minutes. Remove the
foil and bake uncovered for an additional 5-10 minutes,
until the cheese on top is bubbling and beginning to
brown. Sprinkle a few diced green onions over the top,
and serve slices while they’re hot. If you’ve invited
guests, complete your menu with this million-dollar pie.

Nancy Mock, Rutland, Vermont

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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