Creamy One-Pot Baked Spaghetti Casserole
A delightful twist on traditional pasta dishes, this creamy casserole combines spaghetti with rich flavors, making it perfect for busy weeknights.
Equipment
- Large Oven-Safe Pot
- Wooden Spoon
Ingredients
Ingredients
- 12 ounces Spaghetti Long, thin pasta that absorbs the creamy sauce.
- 2 tablespoons Olive Oil For sautéing vegetables.
- 1 medium Onion Diced, adds sweetness and depth of flavor.
- 4 cloves Garlic Minced, provides a fragrant note.
- 1 cup Bell Peppers Chopped, adds color and sweetness.
- 1 pound Ground Chicken or Turkey For added protein.
- 2 cups Fresh Spinach Adds nutrition and color.
- 8 ounces Cream Cheese Essential for creamy texture.
- 2 cups Shredded Cheese Mix of mozzarella and cheddar for topping.
- 3 cups Low-Sodium Chicken Broth For cooking spaghetti and flavor.
- 1 tablespoon Seasoning Blend of salt, pepper, and Italian seasoning.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large oven-safe pot, heat olive oil over medium heat.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Incorporate minced garlic and chopped bell peppers, cooking for an additional 2-3 minutes.
- Add ground chicken or turkey, breaking it up and cooking until browned, about 5-7 minutes.
- Stir in fresh spinach and cook until wilted, about 1-2 minutes.
- Add cream cheese and allow it to melt slightly before mixing.
- Pour in chicken broth and stir to combine. Bring to a gentle simmer.
- Add uncooked spaghetti, ensuring it is submerged in the broth.
- Cover and cook for 10-12 minutes, stirring occasionally.
- Remove from heat and stir in shredded cheese until melted.
- Transfer to the oven and bake for 15-20 minutes until cheese is bubbling and golden brown.
- Let cool for 5 minutes before serving.
Notes
Customize with additional vegetables or different cheeses as desired.