Preparation Steps

• In a large heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink, breaking it up with a spoon.
• Drain excess fat if needed, then add the chopped onion and green bell pepper to the beef. Cook for 4–5 minutes until softened. Stir in the minced garlic and cook 30 seconds more.
• Pour in the condensed tomato soup, tomato sauce and water. Stir to combine and bring the mixture to a gentle boil.
• Add the broken spaghetti pieces to the pot, pushing them down so they are mostly submerged. Reduce heat to a simmer, cover, and cook for about 12–14 minutes, stirring occasionally so the pasta cooks evenly and doesn't clump. Add a splash of water if the mixture gets too thick before the pasta is tender.
• When the spaghetti is tender, remove the pot from heat. Stir in the cubed cream cheese until melted and smooth, then fold in the shredded cheddar cheese until fully incorporated and creamy.
• Season with salt, pepper and Italian seasoning to taste. If desired, sprinkle extra shredded cheddar over the top and let sit a few minutes to melt before serving.
• Serve hot, garnished with chopped parsley or green onions if desired.