Ingredients:

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

Instructions:

  1. Preheat your oven to 350°F (175°C). Boil the spaghetti in heavily salted water until 2 minutes shy of al dente instructions. Drain well.
  2. In a large bowl, toss the hot noodles with the melted butter and Parmesan cheese until evenly coated.
  3. In a large heavy skillet, brown the ground beef and Italian sausage over medium-high heat, breaking it into small crumbles. Drain excess fat.
  4. Add the diced onion to the meat and sauté until translucent. Stir in minced garlic, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
  5. Pour in the marinara sauce and simmer the meat sauce for 5-10 minutes.
  6. In a medium mixing bowl, combine the softened cream cheese, sour cream, cottage cheese, and parsley until smooth.
  7. In a 9x13 inch baking dish, layer half of the buttered spaghetti. Spread the cream cheese mixture evenly over the pasta.
  8. Layer the remaining spaghetti over the cream, then pour the meat sauce over the top. Finish with the shredded mozzarella and provolone cheeses.
  9. Bake for 40 minutes, or until the cheese is bubbly and golden brown. Let rest for 10 minutes before slicing.