Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 lb sweet or hot Italian sausage, casings removed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 48 oz high-quality marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 8 oz full-fat cream cheese, softened
  • 1 cup full-fat cottage cheese
  • 1/4 cup sour cream
  • 1/4 cup fresh parsley, chopped
  • 16 oz spaghetti noodles
  • 1/2 cup unsalted butter, sliced into pats
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. In a large skillet over medium high heat, add the 1 lb ground beef and 1 lb Italian sausage. Cook for 8-10 minutes until deeply browned and no pink remains, breaking it into small crumbles with a wooden spoon.
  2. Add the 1 medium yellow onion to the meat. Sauté for 5 minutes until translucent, then stir in the 3 cloves minced garlic for just 60 seconds.
  3. Pour in the 48 oz marinara sauce, 1 tsp dried oregano, and 1/2 tsp crushed red pepper flakes. Simmer on low for 10 minutes to let the flavors meld while you prep the other components.
  4. Boil the 16 oz spaghetti in salted water, but pull it out 2 minutes before the package directions say 'al dente.' Drain well and toss with the 1/2 cup butter pats until melted and glossy.
  5. In a medium bowl, stir together the 8 oz softened cream cheese, 1 cup cottage cheese, 1/4 cup sour cream, and 1/4 cup fresh parsley. Mix until the consistency is uniform and spreadable.
  6. Spread 1 cup of the meat sauce in the bottom of a 9x13 dish. Layer half of the buttered spaghetti on top, followed by the entire cream cheese mixture.
  7. Top the cheese layer with the remaining spaghetti, then pour the rest of the meat sauce over everything. Ensure the sauce covers the edges to prevent the noodles from drying out.
  8. Sprinkle the 2 cups mozzarella and 1/2 cup Parmesan over the top. Bake at 180°C for 35-40 minutes until the cheese is bubbling and has golden brown spots.