Ingredients:

  • 2 lbs Lean Ground Beef (85-90% lean preferred)
  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4 Garlic Cloves, minced
  • 1 (28 oz) can Diced Tomatoes, undrained
  • 2 Tbsp Tomato Paste
  • 1 cup Beef or Vegetable Stock
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Salt (for ragu)
  • 1/2 tsp Black Pepper
  • 1 lb Spaghetti Pasta
  • Salt (for boiling water)
  • 2 Tbsp Unsalted Butter, melted
  • 16 oz Whole Milk Ricotta Cheese, drained
  • 4 oz Cream Cheese, softened
  • 1/2 cup Sour Cream
  • 1 Large Egg
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 tsp Garlic Powder
  • 2 Tbsp Fresh Parsley, chopped
  • 2 cups Low-Moisture Mozzarella, shredded

Instructions:

  1. Sauté Aromatics: Heat olive oil in the large skillet over medium-high heat. Add the diced onion and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  2. Brown the Meat: Add the ground beef. Break it up with a spoon and cook until fully browned. Drain off any excess fat from the pan—this is critical for flavour.
  3. Simmer the Sauce: Stir in the tomato paste, cook for 1 minute, then add the diced tomatoes, stock, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover partially, and let the ragu cook gently for 20 minutes to allow the flavours to meld beautifully.
  4. Cook the Spaghetti: While the ragu simmers, cook the spaghetti in heavily salted water according to package directions, but remove it 2 minutes earlier than recommended (it should be very much al dente).
  5. Prepare the Base: Drain the pasta well. Transfer the spaghetti to a large bowl, add the melted butter, and toss to coat. This prevents sticking and adds richness.
  6. Make the Filling: In a separate medium bowl, whisk together the ricotta, softened cream cheese, sour cream, egg, Parmesan, garlic powder, and parsley until smooth and fully combined.
  7. Preheat & Prep: Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish.
  8. First Layer (Spaghetti): Place half of the buttered spaghetti into the bottom of the prepared baking dish, spreading it evenly.
  9. Second Layer (Creamy Filling): Gently dollop the ricotta mixture over the spaghetti layer. Use the back of a spoon to spread it out to the edges.
  10. Third Layer (The Rest of the Pasta): Carefully place the remaining spaghetti over the creamy layer.
  11. Fourth Layer (Ragu & Cheese): Pour the beef ragu evenly over the top layer of spaghetti. Finish by sprinkling the shredded mozzarella generously over the entire surface.
  12. Bake: Cover the dish loosely with foil and bake for 20 minutes.
  13. Brown the Top: Remove the foil and bake for an additional 15 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly golden brown.
  14. Rest: Remove from the oven and let the casserole rest for 10 minutes before slicing and serving. This resting period is non-negotiable—it allows the layers to set properly, ensuring cleaner slices.