Creamy Baked Spaghetti Casserole

Bring a large pot of salted water to a boil for the pasta.

In a large pan over medium-high heat, add the ground beef and begin breaking it up.

Season the beef with salt, pepper, Italian seasoning, onion powder, and garlic powder. Add the diced onion and mix to combine.

Cook for about 10 minutes, until the beef is fully browned.

Add the spaghetti to the boiling water and cook for about 10 minutes, or according to package directions.

Pour the pasta sauce into the pan with the cooked beef. Stir and let it simmer over medium-low heat for about 5 minutes.

In a separate medium saucepan over medium-high heat, melt the butter. Add the minced garlic and stir until fragrant.

Pour in the heavy cream and season with Italian seasoning, onion powder, and black pepper.

Stir in the shredded parmesan cheese until it's melted and the sauce is smooth. Allow the sauce to simmer for 5 minutes to thicken slightly.

Drain the cooked spaghetti and place it in a large casserole dish.

Pour the parmesan cream sauce over the spaghetti and toss well to coat everything evenly.

Spoon the meat sauce over the top of the spaghetti, spreading it into an even layer.

Top with shredded mozzarella cheese and a sprinkle of fresh parsley.

Bake at 415°F (215°C) for 20 minutes, or until the cheese is melted, golden, and bubbly.

Remove from the oven, let it cool for a few minutes, then serve.