Ingredients
Scale
- 12 ounces of spaghetti pasta
- 8 ounces of cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (10 ounces) cream of mushroom soup or cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the spaghetti in boiling salted water until al dente, then drain and set aside.
- In a large bowl, mix the softened cream cheese, diced tomatoes, cream of mushroom soup, garlic powder, Italian seasoning, salt, and pepper until smooth.
- Stir the cooked spaghetti into the creamy mixture until evenly coated.
- Transfer the mixture to a greased baking dish and sprinkle with shredded mozzarella and Parmesan cheeses.
- Preheat oven to 375°F (190°C). Bake uncovered for 25-30 minutes or until cheese is bubbly and golden. Broil for 2-3 minutes for extra crust if desired.
- Garnish with chopped parsley and serve hot.
Notes
- Allow the casserole to cool slightly before storing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F (175°C) or microwave until heated through.
- You can add cooked cooked ground beef, chicken, or vegetables for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 75 mg