Ingredients:

  • 1 lb lean ground beef (90/10)
  • 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
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup freshly grated Parmesan cheese
  • 0.5 tsp cracked black pepper
  • 16 oz spaghetti noodles
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp salted butter, melted
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 180°C (approximately 356°F). Lightly grease a 9x13-inch casserole dish.
  2. In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking the meat into small crumbles. Drain the excess fat (approximately 25% reduction in total fat weight).
  3. Add the diced onion and minced garlic to the skillet. Sauté until translucent, then stir in the marinara sauce and dried oregano. Simmer for 10 minutes.
  4. Boil the spaghetti in salted water, removing it 2 minutes before the package directions specify for al dente. Drain and toss with melted butter.
  5. In a medium mixing bowl, whisk together the softened cream cheese, sour cream, Parmesan cheese, and black pepper until a smooth emulsion forms.
  6. Layer half of the buttered spaghetti in the bottom of the prepared casserole dish. Spread the cream cheese mixture evenly over the pasta, then top with the remaining spaghetti.
  7. Pour the meat sauce over the top layer of noodles. Evenly distribute the shredded cheddar and mozzarella cheeses over the sauce.
  8. Bake for 35 minutes until the cheese is bubbling and developed into a golden-brown crust. Garnish with fresh parsley before serving.