Ingredients:

  • ounces Spaghetti or Linguine, cooked al dente
  • pound Italian Sausage (casing removed)
  • medium Yellow Onion, diced
  • cloves Garlic, minced
  • ounces Crushed Tomatoes (canned)
  • tablespoons Tomato Paste
  • teaspoon Dried Oregano
  • teaspoon Dried Basil
  • Pinch Red Pepper Flakes (optional)
  • Salt and Black Pepper to taste
  • ounces full fat Cream Cheese, softened
  • cup Parmesan Cheese, freshly grated
  • ½ cups Mozzarella Cheese, shredded (divided)
  • ¼ cup Fresh Parsley, chopped
  • large Egg, lightly beaten

Instructions:

  1. Preheat oven to 375°F (190°C). Cook spaghetti according to package directions until just shy of al dente (about 1 minute less than recommended). Drain and set aside.
  2. In a large skillet over medium-high heat, brown the Italian sausage, breaking it up with a spoon. Drain off all but 1 tablespoon of rendered fat.
  3. Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
  4. Stir in the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Season generously with salt and pepper. Simmer gently.
  5. In a separate large bowl, combine the softened cream cheese, beaten egg, Parmesan cheese, and half (3/4 cup) of the shredded mozzarella. Mix until smooth and fully incorporated.
  6. Add the cooked spaghetti to the sauce in the skillet. Stir well to coat. Remove from heat. Gently fold in the cream cheese mixture until the sauce is homogenous and creamy. Do not return the mix to the heat after adding the cream cheese.
  7. Transfer the entire spaghetti mixture into a prepared 9x13 inch baking dish. Spread evenly.
  8. Sprinkle the remaining mozzarella cheese (3/4 cup) evenly over the top. Bake, uncovered, for 30–35 minutes, or until the edges are bubbly and the top is beautifully golden brown.
  9. Let the casserole rest on the counter for 10 minutes before slicing and serving. Garnish generously with fresh parsley.