Creamy Baked Fettuccine

• 1 pound ground beef
• 1 tablespoon olive oil
• 2 minced cloves garlic
• 1 package spaghetti sauce mix
• 2 tablespoon minced fresh parley
• 1/4 grated Parmesan cheese
• 1 6oz. can tomatoe paste
• 4 cans of water
• 1 teaspoon minced fresh thyme
• 8 oz. fettuccine
• 3 oz. cream cheese
• 1 cup sour cream
• 1 cup grated mozarella cheese

1. Heat oven to 350.
2. In large frying pan heat oil and add crumbled beef. Cook until light brown. Add garlic and cook about 30 seconds more or until garlic is just limp (do not brown).
3. Blend spaghetti mix, tomato paste, water, and thyme, stir into meat. Simmer 25 minutes, stirring occasionally.
4. Cook noodles in boiling water until firm-tender. Drain and rinse well with hot water. Put half the noodles in a greased 2 1/2 quart casserole, spread with half the meat sauce. Blend cream cheese and sour cream until smooth; add parsley and parmesan, spread 2/3 of this over meat sauce. Cover with rest of the noodles, then rest of meat sauce. Drop the cream sauce in small spoonfuls on top. Sprinkle top with mozarella.
5. Bake in 350 oven until the cheese melts, about 25 minutes.

ground beef, olive oil, garlic, spaghetti sauce mix, fresh parley, parmesan cheese, paste, water, thyme, fettuccine, cream cheese, sour cream, mozarella cheese

Taken from www.epicurious.com/recipes/member/views/creamy-baked-fettuccine-1200243 (may not work)