Description
A creamy baked spaghetti with marinara sauce and mozzarella cheese. Perfect for serving to guests!
Ingredients
Scale
- 16 ounces lean ground beef
- 2 Tbsp minced dried onion (or 1 cup diced onion)
- 3/4 tsp garlic salt
- 1 Tbsp Italian seasoning
- 2 cups beef broth
- 8 ounces spaghetti
- 1 (24 ounce) can marinara sauce
- 4 ounces cream cheese
- 1 cup shredded mozzarella cheese
Instructions
- Turn Instant Pot to saute setting (more). When display says hot add in the beef and break it up. Add in the onion. Brown for about 5 minutes. Drain off excess grease. Stir in the garlic salt and Italian seasoning.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Break the spaghetti in half and lay it in a criss cross pattern in the pot. Evenly pour the spaghetti sauce over the top of the spaghett. Add the cream cheese on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir well. For a more baked spaghetti taste, place air fryer lid on top and bake at 375 degrees for 3 minutes. Then add the cheese on top and bake for 2 more minutes. (If you don’t have an air fryer lid then spoon the spaghetti into a baking dish and bake in the oven for 15 minutes at 375, then sprinkle on the cheese and bake for 5 more minutes).
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot/Air fryer lid