Ingredients

16 oz spaghetti, cooked al dente

1 lb ground beef

1 medium onion, finely diced

3 cloves garlic, minced

3 cups marinara sauce

8 oz cream cheese, softened

1 cup ricotta cheese

1/2 cup sour cream

2 cups mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 tsp Italian seasoning

Salt and pepper, to taste

1 tbsp olive oil

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 2: In a skillet over medium heat, heat the olive oil. Cook the ground beef and diced onion until the meat is browned and the onion is softened. Add the minced garlic and cook for another minute until fragrant.

Step 3: Stir in the marinara sauce, Italian seasoning, salt, and pepper. Let the sauce simmer for 5 to 7 minutes to meld the flavors.

Step 4: In a separate bowl, combine the softened cream cheese, ricotta cheese, and sour cream. Mix until smooth and creamy.

Step 5: Spread a layer of the meat sauce evenly on the bottom of the prepared baking dish.

Step 6: Layer half of the cooked spaghetti over the sauce. Spread the cheese mixture evenly over the spaghetti layer.

Step 7: Add the remaining spaghetti on top of the cheese layer, then cover with the remaining meat sauce.

Step 8: Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top.

Step 9: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the casserole is bubbly and the cheese is golden.

Step 10: Let the casserole rest for 10 minutes before slicing to allow it to set.

Step 11: Serve warm, ideally with a fresh side salad or garlic bread.

Tips & Variations

Use ground turkey or Italian sausage instead of ground beef for a different flavor profile.

Try adding sautéed mushrooms or bell peppers to the meat sauce for extra veggies.

Swap the marinara sauce with a spicy arrabbiata sauce if you like more heat.

For a lighter version, use part-skim ricotta and reduced-fat cheeses.

Make ahead by assembling the casserole a day in advance and refrigerating before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole covered with foil in a 350°F oven until heated through. You can also freeze the baked casserole for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other long pasta like fettuccine or linguine. Just be sure to cook it al dente to prevent it from becoming mushy after baking.

Do I need to cook the spaghetti before assembling the casserole?

Yes, the spaghetti should be cooked al dente before assembling. This ensures it finishes perfectly in the oven without becoming overcooked or mushy.