Ingredients:

  • 16 oz dry spaghetti
  • 4 tbsp unsalted butter, melted
  • 0.5 cup freshly grated Parmesan cheese
  • 1 lb lean ground beef (85/15 ratio)
  • 0.5 lb Italian pork sausage, casing removed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 28 oz marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 8 oz full-fat cream cheese, softened
  • 1 cup whole milk ricotta cheese
  • 0.25 cup sour cream
  • 0.5 cup scallions, thinly sliced
  • 0.5 tsp kosher salt
  • 2 cups low-moisture mozzarella cheese, shredded
  • Fresh parsley, chopped for garnish

Instructions:

  1. Over medium-high heat, brown the ground beef and Italian sausage in a large skillet. Break meat into small crumbles until deep mahogany in color. Drain excess fat, leaving 1 tablespoon in the pan. Add diced onions and minced garlic, sautéing until translucent and fragrant.
  2. Stir the marinara sauce, oregano, and red pepper flakes into the meat mixture. Reduce heat to low and simmer for at least 10 minutes to allow flavors to meld and the sauce to thicken.
  3. Boil the spaghetti in heavily salted water for 2 minutes less than the package al dente instructions. Drain well, then immediately toss with melted butter and grated Parmesan cheese to create a hydrophobic barrier.
  4. In a medium mixing bowl, whisk together the softened cream cheese, ricotta (or cottage cheese), sour cream, sliced scallions, and kosher salt until smooth and silky.
  5. Preheat oven to 350°F (175°C). In a 9x13 inch baking dish, layer half of the buttered spaghetti, followed by the entire cream cheese mixture, the remaining spaghetti, the meat sauce, and finally the shredded mozzarella.
  6. Bake for 30–35 minutes until the cheese is bubbly and lightly golden. Garnish with fresh parsley before serving.