Baked Spaghetti with Cream Cheese in 45 Minutes

Instructions:

1. Start by browning your 450g of ground beef in a large skillet over medium high heat. Cook for 6 minutes until no pink remains and the bits are starting to crisp. Throw in the diced onion and cook for another 4 minutes until translucent. Stir in the minced garlic, oregano, and red pepper flakes. Pour in the 680g of marinara sauce and let it simmer on low while you handle the rest.
2. Bring a large pot of salted water to a boil. Drop in your 500g of spaghetti. Boil for exactly 7 minutes. You want the pasta to have a snap in the center because it will finish cooking in the oven. Drain it well but do not rinse it; that starch helps the cheese stick.
3. In a medium mixing bowl, combine the softened 225g of cream cheese, 225g of cottage cheese, and the beaten egg. Use a sturdy whisk to blend them until mostly smooth. A few small lumps of cottage cheese are fine. Stir in the chopped parsley.
4. Preheat your oven to 180°C. Grease your baking dish lightly. Place half of the cooked spaghetti in the bottom. Spread the entire cream cheese mixture over the noodles in an even layer. This acts as the insulating core of our Baked Spaghetti Casserole.
5. Top the cream cheese layer with the remaining spaghetti. Pour the meat sauce over the top, spreading it to the very edges of the pan to seal the moisture in. Sprinkle the mozzarella and parmesan evenly across the top. Bake for 30 minutes until the cheese is bubbling and the edges are golden brown.