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1
Prepare the garlic bread: Cut a whole garlic bulb crosswise to expose the cloves, season with salt and coat with extra virgin olive oil.
2
Wrap the garlic in aluminum foil and air fry at 350°F for 20 minutes until the cloves become tender.
3
After the garlic cools slightly, squeeze out the garlic cloves into a bowl. Meanwhile, prepare the butter mixture: cut 1.5 cups of butter into small pieces and microwave for 45 seconds to melt.
4
Pour the melted butter over the garlic and mix well. Add chopped fresh parsley, parmesan cheese, and salt, and stir thoroughly.
5
Prepare the baguette: Using a serrated bread knife, make deep cuts along the bread without cutting all the way through, keeping the slices connected, spaced about 1 inch apart.
6
Spread the garlic butter mixture evenly into each cut. Wrap the bread in aluminum foil, ensuring the mixture is distributed throughout all the incisions.
7
Place the wrapped bread in a preheated 400°F oven and bake for 12 minutes.
8
Cook the spaghetti: Bring salted water to a boil in a pot, add the spaghetti, and cook according to package instructions.
9
Drain the cooked spaghetti and transfer to a large bowl. Reserve the pasta cooking water in a separate bowl.
10
Unwrap the bread foil and return the bread to the oven for an additional 3 minutes of baking. Remove and set aside.
11
Prepare the sauce ingredients: chop garlic and onion. Remove seeds from the bell peppers and chop both green and red peppers. Prepare fresh mushrooms.
12
Heat a Dutch oven or cooking pot without adding oil. Add the ground beef and brown it, allowing the fat to render out.
13
Add the onion and cook for 30 seconds, then add the garlic and cook for 20 seconds. Next, add the green and red bell peppers and mushrooms, and stir-fry for 2 minutes more.
14
Pour in the marinara or tomato sauce and stir well. Add the reserved pasta cooking water.
15
Once the mixture comes to a boil, add the Knorr beef cube and simmer on low heat for 20 minutes, stirring every 5 minutes.
16
After 20 minutes, add the cooked spaghetti to the sauce and mix thoroughly to coat completely. Add more water if needed to adjust the consistency.
17
Season with salt and ground black pepper, add chopped fresh parsley, then stir in the cream cheese until fully incorporated.
18
Add plenty of sharp cheese (or parmesan), adjusting the amount to taste, and stir well to combine all ingredients evenly.
19
Once the garlic bread has cooled, cut it along the pre-made incisions into serving pieces and plate alongside the spaghetti.
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