Ingredients:

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

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Boil spaghetti in salted water until 2 minutes before al dente. Drain and toss with melted butter and Parmesan cheese. Set aside.
  3. In a large skillet, brown the ground beef and Italian sausage over medium-high heat until deeply seared. Add diced onions and cook until translucent. Stir in minced garlic, oregano, and red pepper flakes; cook for 1 minute.
  4. Pour the marinara sauce into the meat mixture. Simmer for 10 minutes to allow flavors to meld.
  5. In a medium bowl, combine softened cream cheese, cottage cheese, sour cream, and parsley. Stir until a smooth emulsion forms.
  6. Layer half of the seasoned spaghetti in the baking dish. Spread the creamy cheese mixture evenly over the pasta. Top with the remaining spaghetti.
  7. Pour the meat sauce over the top layer of pasta. Sprinkle evenly with mozzarella and provolone cheeses.
  8. Bake for 40 minutes until the cheese is bubbling and bronzed. Let rest for 10 minutes before serving.