A delightful twist on the classic lasagna, this creamy beef pasta bake is both hearty and comforting.
Brown the ground beef in a skillet over medium heat until fully cooked, then drain any excess fat.
Draining the fat helps reduce greasiness in the dish.
Add the chopped onion to the skillet and sauté until softened.
Cooking the onion with the beef enhances its flavor.
Stir in the tomato sauce, sugar, salt, and Worcestershire sauce, and let simmer for 10 minutes.
Simmering allows the flavors to meld together.
In a mixing bowl, combine the cream cheese, sour cream, and milk until smooth.
Ensure the cream cheese is softened for easier mixing.
In a greased baking dish, layer a portion of the meat sauce, cooked pasta, and cream mixture. Repeat layers until all ingredients are used, ending with meat sauce.
Layering evenly ensures consistent flavor in every bite.
Cover the dish with foil and bake at 350°F for 40 minutes.
Covering with foil prevents the top from drying out.
Remove the foil, sprinkle with shredded cheddar cheese, and bake uncovered for an additional 5 minutes.
Allow the cheese to melt and slightly brown for added flavor.
Let the dish rest for 15 minutes before serving. Garnish with fresh parsley.
Resting helps the layers set and makes serving easier.
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