The Best Baked Spaghetti Ever!!

Here's another recipe I adjusted to fit our taste.  I saw it on Pinterest and thought it needed just a little something extra.  The original can be found at:

http://www.plainchicken.com/2011/11/baked-cream-cheese-spaghetti-casserole.html

This is not a meal for those of you watching your fat and calorie intake.  I cut where I can without sacrificing the taste, but it probably should not be a weekly menu item for anyone!  I don't like using plastic food.  If butter is what works, then butter I will use.  I haven't had a stick of margarine in my house in over a decade. 

Amy's Baked Spaghetti

• 12 oz spaghetti 
• 1 (28 ounce) jars prepared spaghetti sauce 
• 1/2 pound of ground turkey (see. . .I try!)
• 1/2 pound of Italian sausage
• a handful of chopped fresh herbs (I use basil, rosemary, parsley, and sage.  This is what I am growing; dry Italian seasoning will work fine.  If you use dry, only use about 1-2 tablespoons.)
• 1-2 cloves of garlic, chopped
• 8 ounces of reduced fat cream cheese (again, trying!!)
• 2 cups cheese (I used a pizza mix with mozzarella, parmesan, etc.)

Preheat oven to 350 F degrees.

In a skillet, brown the meats.  Toss in the garlic toward the end just to soften it up.  Drain the fat and stir in spaghetti sauce.  Set aside.

Cook the spaghetti according to directions on packet, then drain.  Add cream cheese, 1 cup of the cheese, and herbs (save some for the top).  Stir until the cheeses are melted and the spaghetti is thoroughly coated.  You could turn off the burner and mix on the eye of the stove to help melt the cheese; just be careful not to scorch it.

Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle the rest of the cheese and herbs on top and bake until bubbly.  Maybe 30 minutes or so.

I doubled this recipe.  It is great to make ahead.  I didn't bake the second batch until we were ready to eat it.  Enjoy!