Ingredients:

  • 1 lb dry spaghetti
  • 8 oz full-fat cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 1 lb ground chuck (80/20)
  • 0.5 lb Italian sausage, casings removed
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 2 cups shredded low-moisture mozzarella
  • 1/2 cup freshly grated provolone cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Add the ground chuck and Italian sausage to your skillet over medium-high heat, breaking it up until no pink remains and edges are slightly crisped.
  2. Add the diced onion and cook for 5 minutes until translucent. Stir in the garlic, oregano, and red pepper flakes; cook for 1 minute until fragrant.
  3. Pour in the marinara sauce, reduce heat to low, and simmer for 10 minutes to thicken and concentrate flavors.
  4. Boil the spaghetti in salted water for 2 minutes less than the package directions (under-cook to prevent mushiness). Drain and toss with melted butter.
  5. In a medium bowl, whisk together the softened cream cheese, sour cream, and 1/4 cup of Parmesan cheese until smooth.
  6. In a 9x13 inch baking dish, layer half of the buttered spaghetti. Spread the cream cheese mixture evenly over the pasta, then top with the remaining spaghetti.
  7. Pour the simmered meat sauce over the pasta layers. Top with shredded mozzarella, provolone, and the remaining Parmesan.
  8. Bake at 350°F (180°C) for 30 minutes until the cheese is golden-brown and bubbling. Garnish with fresh parsley before serving.