I found this recipe on pinterest (of course) and thought it looked amazing so i decided to give it a whirl. i have two young kids and a husband who refuses to touch vegetables so i have to hide them in anything that i can. i thought that this recipe was the perfect opportunity to hide zucchini and carrots. Also i should add here that i have been a vegetarian for 10 years (minus my 2 pregnancies). i just recently started eating meat again, so most of my recipes leave meat out of them out of habit.
Cream Cheese Spaghetti Casserole
This recipe was adapted from http://www.plainchicken.com/2011/11/baked-cream-cheese-spaghetti-casserole.html
Baked Cream Cheese Spaghetti Casseroleadapted from Food.com and salad-in-a-jar.com
(Printable Recipe)
12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce (i used homemade tomato sauce. see bottom of http://ifounditonpinterest-camamamacho.blogspot.com/2011/12/zucchini-parmesan.html for recipe)
1 zucchini
3 carrots
8 ounces cream cheese
garlic powder to taste
pepper to taste
1/2 cup mozzarella cheese, grated
Preheat oven to 350 F degrees.
Shave carrots into strips. Shave zucchini into strips until you get to the seeds. Once you get to the seeds, you want to stop because it becomes too watery.
Cook spaghetti according to directions on packet. After spaghetti has started to soften, add zucchini ad carrot shavings to water. Cook for a few more minutes.
Drain and place cooked in bowl. Add cream cheese and seasonings.
Stir until cream cheese is melted and the spaghetti is thoroughly coated.
Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining sauce. (my son helped with this part)
Sprinkle parmesan cheese on top.
Bake for 30 minutes, until bubbly.
Cut into squares once it has time to cool. Enjoy! I know my whole family did! (even my husband ate it, knowing that there was zucchini and carrots in it!... im excited... this is quite an accomplishment!)
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