Ingredients:

  • 1 lb lean ground beef (85/15 ratio)
  • 0.5 lb Italian sausage, casing removed
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz high-quality marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 8 oz cream cheese, softened
  • 1 cup whole milk ricotta cheese
  • 0.25 cup sour cream
  • 2 tbsp fresh parsley, chopped
  • 16 oz spaghetti noodles
  • 4 tbsp unsalted butter, sliced into pats
  • 2 cups whole milk mozzarella cheese, shredded
  • 0.5 cup freshly grated Parmesan cheese

Instructions:

  1. Start by placing your ground beef and Italian sausage in the cold skillet. Turn the heat to medium high. Letting the meat heat up with the pan allows the fat to render out slowly, which helps in getting a better sear. Cook the meat until it is deeply browned and no pink remains, breaking it into small crumbles with your spatula.
  2. Once the meat is browned, add the diced onion. Sauté for about 5 minutes until the onions are translucent and soft.
  3. Stir in the garlic, oregano, and red pepper flakes, cooking for just 1 minute until you can smell the garlic clearly. Pour in the marinara sauce and bring it to a gentle simmer. Reduce the heat to low and let it bubble away for 15 minutes. This allows the flavors to marry and the sauce to thicken.
  4. Bring a large pot of salted water to a boil. Add the spaghetti and cook for exactly 2 minutes less than the package directions for al dente. We want the noodles to have a definite bite or even a slightly chalky center. Drain the pasta and return it to the pot. Toss with the butter pats until the butter is melted and every strand is glistening.
  5. In a medium mixing bowl, combine the softened cream cheese, ricotta, sour cream, and fresh parsley. Use your spatula to fold and press the mixture until it is completely smooth and uniform in color. Note: If your cream cheese is still a bit cold, it will be lumpy, so make sure it's truly at room temperature.
  6. Preheat your oven to 180°C (350°F). Spread about 1 cup of the meat sauce in the bottom of a 9x13 inch baking dish. Layer half of the buttery spaghetti over the sauce. Now, carefully spread the entire cream cheese mixture over the pasta. It doesn't have to be perfect, but try to get it to the edges. Note: This creates a seal that keeps the bottom noodles moist.
  7. Top the cream cheese layer with the remaining spaghetti, followed by the rest of the meat sauce. Sprinkle the mozzarella and parmesan evenly over the top. Cover the dish with foil (tented so it doesn't touch the cheese). Bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes until the cheese is bubbling and has developed golden brown spots. Let it rest for 10 minutes before slicing.