Baked Cream Cheese Spaghetti

I initially found this recipe for Baked Cream Cheese Spaghetti through Pinterest and couldn't wait to try it. I doctored it up to my family's taste just a little bit, adding mushrooms and cooking the onions and peppers in with the ground beef instead of microwaving them. It definitely didn't disappoint! In fact, I believe my exact words after the first bite were, "I will never eat 'regular' spaghetti again." You have to try it to believe it. It's just that good.

source/original recipe

What You'll Need:
1 lb. ground beef
8 oz. spaghetti, cooked to al dente, drained and set aside
1 (26.5 oz) jar spaghetti sauce (I used Ragu Garden Veggie)
1/2 cup chopped green pepper
1/2 cup chopped onion
1 small can mushrooms, drained
1 (8 oz.) block cream cheese, softened
2 TBS. milk
Fresh grated Parmesan cheese
1 small can French Fried Onions

Preparation:
Preheat oven to 350 degrees. In a skillet, brown ground beef with salt and pepper (to taste), onion and peppers. Add spaghetti sauce and warm through. Set aside. In a medium bowl, combine cream cheese and milk. Add mushrooms. Spray an 8" x 12" baking dish with cooking spray and assemble dish beginning with a thin layer of spaghetti sauce, followed by cooked spaghetti noodles. Spread cream cheese mixture on top of noodles.Top with remaining spaghetti sauce and Parmesan cheese (to taste). Bake in a 350 degree oven for 25 minutes. Add French Fried onions and bake 5 more minutes.