Ingredients:

  • 16 oz dry spaghetti
  • 1 lb lean ground beef (90/10)
  • 1 lb Italian sausage, casing removed
  • 48 oz marinara sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 8 oz full-fat cream cheese, softened
  • 8 oz sour cream
  • 4 oz salted butter, melted
  • 1/2 cup freshly grated parmesan cheese
  • 16 oz shredded whole-milk mozzarella
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook for 6 minutes until very firm to the bite. Drain and immediately toss with the melted butter to coat.
  2. In a heavy-bottomed skillet over medium-high heat, brown the ground beef and Italian sausage together until fully cooked. Drain excess fat (approx. 25% reduction). Stir in the marinara sauce, kosher salt, black pepper, and red pepper flakes. Simmer for 5-10 minutes.
  3. In a medium mixing bowl, combine the softened cream cheese, sour cream, and freshly grated parmesan. Mix until smooth and well-emulsified.
  4. Preheat oven to 350°F (175°C). In a 9x13 inch baking dish, layer half of the buttered spaghetti, followed by the entire cream cheese mixture, then the remaining spaghetti. Pour the meat sauce over the top, spreading it to the edges.
  5. Top the casserole with the shredded mozzarella. Bake for 40 minutes or until the cheese is bubbling and has formed a mahogany-colored crust. Garnish with fresh parsley before serving.