Ingredients:

  • 1 pound (450g) spaghetti
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon salt, plus more for pasta water
  • 1 pound (450g) ground beef (or Italian sausage, casing removed)
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (120ml) sour cream
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 1 1/2 cups (150g) shredded mozzarella cheese

Instructions:

  1. Cook spaghetti according to package directions until al dente. Drain well and toss with olive oil and salt.
  2. Brown ground beef (or sausage) in a large skillet. Drain off any excess grease. Add onion and cook until softened. Stir in garlic and cook for 1 minute more.
  3. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper to the skillet. Bring to a simmer, reduce heat, and cook for 15 minutes, stirring occasionally.
  4. In a mixing bowl, beat softened cream cheese with sour cream, egg, Parmesan cheese, garlic powder, and salt until smooth.
  5. Spread the cream cheese mixture evenly over the bottom of the baking dish. Top with the cooked spaghetti. Pour the meat sauce evenly over the spaghetti.
  6. Sprinkle the mozzarella cheese evenly over the top of the casserole.
  7. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  8. Let stand for 10 minutes before serving.