BAKED CREAM CHEESE SPAGHETTI

BAKED CREAM CHEESE SPAGHETTI

It’s pure comfort food at its best – so no. It is not diet-friendly. It is not skinny. It is not light. It’s comfort food at its best, and EASIEST!

BAKED CREAM CHEESE SPAGHETTI

Ingredients:

• 1 pound ground beef
• 1 pound spaghetti
• 1 tablespoon olive oil
• 1 small onion, diced
• Kosher salt and freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes, optional
• 1/2 cup whipped cream cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh parsley leaves

Preperation:

1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
4. Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.
5. In a small bowl, whisk together cream cheese and sour cream.
6. Add pasta to the prepared baking dish and layer with cream cheese and beef mixture; sprinkle with cheeses.
7. Place into oven and bake until bubbly and heated through, about 15-20 minutes.

Serve immediately, garnished with parsley, if desired.

BACON & BEEF MEATLOAF

BACON & BEEF MEATLOAF

Seasoned stock keeps this meatloaf juicy and flavorful. A revised ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself. 

Ingredients:

SERVES: 8

• 1 tablespoon olive oil
• 1 onion, grated on large holes of a box grater
• 1 garlic clove, finely chopped
• ¾ cup ketchup
• ¼ cup apple cider vinegar
• 3 tablespoons dark brown sugar
• ¼ teaspoon cayenne pepper
• ¾ cup low-sodium chicken broth
• ½ cup chopped fresh parsley
• 2 large eggs
• ⅔ cup fine breadcrumbs
• ½ cup finely grated Parmesan
• 1 tablespoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 pounds ground beef chuck (15% fat)
• 6 thin strips bacon

Preparation:

1. Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper.
2. Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
3. Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.
4. Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan and form into a long log (about 12"x5"), smoothing surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath. Bake until an instant-read thermometer inserted into the center registers 165° and bacon is crisp, 70–80 minutes. Let rest 10 minutes before slicing.

Enjoy :)