Baked Cream Cheese Spaghetti Recipe
This Baked Cream Cheese Spaghetti is creamy, cheesy, and completely keto-approved. With zucchini noodles and a rich beefy sauce, it’s the perfect low-carb comfort food that doesn’t skimp on flavor. Great for meal prep, family dinners, or anyone craving pasta without the carbs!
Ingredients
- 1 lb ground beef
- 2 cups zucchini noodles
- 4 oz cream cheese
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, brown ground beef and season with garlic powder, salt, and pepper.
- Mix cream cheese, sour cream, and heavy cream until smooth.
- Stir cream cheese mixture into the cooked beef and simmer for 3–4 minutes.
- Drain zucchini noodles and pat dry.
- Spread zucchini noodles in a baking dish.
- Pour the meat and cheese mixture over the top.
- Sprinkle with mozzarella and Parmesan.
- Bake uncovered for 20–25 minutes until golden and bubbly.
- Let rest 5 minutes before serving.