How to Make Tik Tok Spaghetti

Ingredients

• 1 lb Ground Beef (80% lean, broken into small pieces)
• 0.5 lb Hot Italian Sausage (Removed from casings)
• 2 Tbsp Olive Oil (Extra‑virgin preferred)
• 2 medium Carrots (Diced)
• 2 stalks Celery Stalks (Diced)
• 1 medium Onion (Diced)
• 1 tsp Salt (Kosher or sea salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder
• 0.5 tsp Smoked Paprika
• 1 tsp Dried Oregano (Divided – half for sauce, half for cheese mixture)
• 2 Tbsp Tomato Paste (Concentrated)
• 0.5 cup White Wine (Dry, such as Sauvignon Blanc)
• 28 oz Pomodoro Tomatoes (Canned crushed tomatoes)
• 12 oz Spaghetti (Dry, broken into pieces for easier mixing)
• 4 oz Cream Cheese (Softened)
• 0.5 cup Parmesan Cheese (Finely grated)
• 0.5 cup Ricotta Cheese
• 2 large Whole Eggs
• 0.5 cup Milk (Whole or 2%)
• 2 cups Provolone Cheese (Shredded)
• 1 cup Mozzarella Cheese (Shredded)
• 0.25 cup Parmesan Cheese (Additional for topping, grated)
• 1 tsp Italian Seasoning

Instructions

1. Prep the vegetables and measure ingredients

   Dice the carrots, celery, and onion into small uniform pieces. Measure out all spices, cheeses, liquids and set them within easy reach.

   Time: PT10M

2. Brown the meat

   Heat the large braising pan over medium‑high, add olive oil, then add ground beef and hot Italian sausage. Break up with a spatula and brown on all sides until no longer pink.

   Time: PT7M

   Temperature: medium‑high

3. Sauté the vegetables

   Add the diced carrots, celery, and onion to the pan with the meat. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized.

   Time: PT5M

   Temperature: medium

4. Season and add tomato paste

   Stir in salt, pepper, onion powder, garlic powder, smoked paprika, and ½ tsp dried oregano. Add tomato paste and cook for about 1‑2 minutes, stirring constantly.

   Time: PT2M

   Temperature: medium

5. Deglaze with white wine

   Pour in the white wine, stirring to loosen any browned bits. Reduce the wine by half, about 5 minutes.

   Time: PT5M

   Temperature: medium

6. Simmer the Bolognese

   Add the canned Pomodoro tomatoes, bring to a gentle boil, then reduce heat and simmer uncovered for 30‑35 minutes, stirring occasionally.

   Time: PT35M

   Temperature: low

7. Cook the spaghetti al dente

   While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook for 8 minutes or until just al dente. Drain in a colander.

   Time: PT18M

   Temperature: boiling

8. Make the creamy cheese sauce

   In a mixing bowl combine softened cream cheese, grated Parmesan, ricotta, chopped oregano, whole eggs, and milk. Whisk until smooth.

   Time: PT5M

9. Combine half the pasta with cream sauce

   Transfer half of the cooked spaghetti into the cheese‑cream mixture. Toss gently until evenly coated.

   Time: PT3M

10. Add remaining pasta to the Bolognese pan

    Return the remaining spaghetti to the braising pan containing the simmering Bolognese. Stir to distribute evenly.

    Time: PT2M

    Temperature: low

11. Preheat the oven (convection bake)

    Set the oven to convection bake at 425°F (220°C) and allow it to preheat fully, about 10 minutes.

    Time: PT10M

    Temperature: 425°F

12. Assemble the layered casserole

    In an oven‑safe baking dish, spread 2 cups of the Bolognese mixture to coat the bottom. Sprinkle a layer of provolone cheese, then add the creamy cheese‑coated spaghetti. Top with the remaining Bolognese, followed by mozzarella, provolone, the extra Parmesan, and a sprinkle of Italian seasoning.

    Time: PT5M

13. Bake until golden and bubbly

    Place the dish in the preheated oven and bake for 30 minutes, or until the cheese on top is deeply browned and the center is bubbling.

    Time: PT30M

    Temperature: 425°F

14. Rest before serving

    Remove from oven and let the casserole rest for 5 minutes to set, then serve hot.

    Time: PT5M

Nutrition Facts

Calories

1325

Protein

70g

Carbohydrates

100g

Fat

80g

Fiber

5g