Is It Worth Every Penny?

Ingredients

• 1 pound Spaghetti (dry spaghetti)
• 2 tablespoons Kosher Salt (for pasta water)
• 3 tablespoons Olive Oil (for sautéing meat and greasing baking dish)
• 0.5 pound Ground Beef (80% lean)
• 0.5 pound Italian Sausage (mild, casing removed)
• 1 piece Onion (small, finely chopped)
• 2 cloves Garlic (minced)
• 20 ounces Marinara Pasta Sauce (store‑bought jarred sauce)
• 8 ounces Cream Cheese (softened)
• 0.25 cup Sour Cream (full‑fat)
• 1 cup Ricotta Cheese (full‑fat)
• 2 tablespoons Butter (for coating cooked spaghetti)
• 2 cups Mozzarella Cheese (shredded)
• 0.5 cup Parmesan Cheese (grated)

Instructions

1. Cook Spaghetti

   Bring a large pot of water to a rolling boil, add 2 tbsp kosher salt, then add 1 pound dried spaghetti. Stir to submerge and cook until al dente, about 10 minutes. Drain, rinse briefly, return to pot, add 2 tbsp butter and toss to coat.

   Time: PT10M

   Temperature: boiling

2. Brown Ground Meats

   Heat a skillet over medium‑high heat, add 2 tbsp olive oil, then add 0.5 lb ground beef. Season with salt and pepper and brown for 5 minutes. Add 0.5 lb mild Italian sausage (casing removed), break up with a spatula and brown another 5 minutes.

   Time: PT10M

   Temperature: medium-high

3. Sauté Onion and Garlic

   Finely chop 1 small onion and mince 2 garlic cloves. Add the onion to the skillet and sauté 3 minutes until translucent, then add garlic and cook 1 minute more.

   Time: PT4M

   Temperature: medium

4. Combine Sauce

   Pour about 20 oz of marinara sauce into the skillet, reduce heat to low, stir and let simmer 5 minutes until the sauce is warmed through and flavors meld.

   Time: PT5M

   Temperature: low

5. Prepare Cheese Mixture

   Microwave the 8‑oz cream cheese for 30 seconds, then whisk until smooth. Stir in 1/4 cup sour cream and 1 cup ricotta cheese until fully combined and lump‑free.

   Time: PT5M

6. Preheat Oven & Grease Baking Dish

   Preheat the oven to 350°F. Drizzle 1 tbsp olive oil onto the bottom of a 9×13‑inch baking dish and spread evenly.

   Time: PT5M

   Temperature: 350°F

7. First Spaghetti Layer

   Transfer half of the buttered spaghetti into the prepared baking dish, spreading it into an even layer.

   Time: PT5M

8. Add Cheesy Middle Layer

   Spoon the cheese mixture over the first pasta layer and spread with a silicone spatula until fully covered.

   Time: PT5M

9. Second Spaghetti Layer

   Add the remaining spaghetti on top of the cheese layer, spreading evenly.

   Time: PT5M

10. Top with Meat Sauce

    Spoon the meat‑tomato sauce over the second pasta layer, using a spatula to distribute it evenly.

    Time: PT5M

11. Add Mozzarella and Parmesan

    Sprinkle 2 cups shredded mozzarella over the top, then add 0.5 cup grated Parmesan.

    Time: PT3M

12. Bake the Casserole

    Cover the dish with foil and bake in the preheated 350°F oven for 35 minutes. Remove foil and bake an additional 5 minutes, then broil for 3 minutes until the cheese is golden and bubbly.

    Time: PT43M

    Temperature: 350°F, then broil

13. Rest Before Serving

    Remove the casserole from the oven and let it rest for 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Spaghetti: linguine, fettuccine
• Instead of Kosher Salt: regular table salt
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Ground Beef: ground turkey, plant‑based ground meat
• Instead of Italian Sausage: spicy Italian sausage, chicken sausage, plant‑based sausage
• Instead of Onion: shallot
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Marinara Pasta Sauce: homemade tomato sauce
• Instead of Cream Cheese: neufchatel cheese
• Instead of Sour Cream: Greek yogurt
• Instead of Ricotta Cheese: cottage cheese
• Instead of Butter: extra virgin olive oil
• Instead of Mozzarella Cheese: provolone, cheddar
• Instead of Parmesan Cheese: pecorino romano

Equipment Needed

• Large Pot
• Colander
• Skillet
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Microwave (optional)
• 9×13‑inch Baking Dish
• Silicone Spatula
• Oven

Critical Steps — Do Not Skip

• Cook spaghetti until al dente and coat with butter
• Brown ground beef and sausage thoroughly
• Prepare smooth cheese mixture without lumps
• Layer ingredients evenly in the baking dish
• Bake covered then uncover and broil for a golden top

Chef Tips from the Video

• Use a silicone spatula for smooth spreading of the cheese mixture.
• Season each layer of meat with a pinch of salt and pepper for depth of flavor.
• Let the baked dish rest before slicing to achieve clean, neat portions.
• Add a pinch of red‑pepper flakes to the sauce for a subtle heat.
• Mix mozzarella with a small amount of provolone for extra stretchiness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze portions in freezer‑safe containers for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole a day ahead, cover tightly, and refrigerate; bake when needed.
• Unbaked casserole freezes well—wrap tightly and freeze; thaw overnight before baking.
• Reheat leftovers in a 350°F oven for 15‑20 minutes until hot throughout.

Frequently Asked Questions