Description

A creamy, cheesy baked spaghetti casserole featuring a rich meat sauce, a velvety ricotta and cream cheese layer, and a golden mozzarella topping. This comfort food dish is easy to make, kid-approved, and perfect for meal prep.

Ingredients

Scale

1 lb ground beef (80/20 lean)
1 lb Italian sausage (casings removed)
1 medium onion, diced
4 cloves garlic, minced
2 jars (24 oz total) marinara sauce
2 tablespoons tomato paste
2 teaspoons dried Italian seasoning
1 teaspoon sugar
Salt and black pepper to taste
8 oz cream cheese, softened
15 oz ricotta cheese (whole milk)
1 large egg
½ cup freshly grated parmesan cheese
3–4 cups shredded mozzarella cheese
1 lb spaghetti
Olive oil (for tossing pasta)

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
In a large pot or Dutch oven, brown the ground beef and Italian sausage over medium-high heat for 8-10 minutes. Drain excess grease thoroughly.
In the same pot, sauté the diced onion in residual fat for 3 minutes until soft. Add garlic and cook for 1 minute until fragrant.
Stir in tomato paste and Italian seasoning, cooking for 1 minute. Add marinara sauce and sugar, then simmer on low for 10-15 minutes to thicken. Season with salt and pepper.
While sauce simmers, boil spaghetti in salted water until 1-2 minutes short of al dente. Drain and toss with a little olive oil. Reserve ½ cup pasta water.
In a large bowl, whisk softened cream cheese until smooth. Add ricotta, parmesan, egg, and a pinch of salt/pepper. Whisk until no lumps remain.
Mix half the cooked spaghetti with half the meat sauce and spread in the bottom of the baking dish.
Dollop half the cheese mixture over the pasta and spread. Sprinkle with some mozzarella.
Repeat layers with remaining pasta, sauce, cheese mixture, and finish with a generous layer of mozzarella on top.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.
Let rest for 10 minutes before serving to allow layers to set.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps. Drain ricotta if it is watery. Do not overcook the pasta before baking as it will finish cooking in the oven. Let the casserole rest for 10 minutes after baking for cleaner slices.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 6
Fat: 20
Saturated Fat: 10
Carbohydrates: 45
Fiber: 3
Protein: 22

Keywords: baked spaghetti, million dollar spaghetti, cheesy casserole, comfort food, easy dinner, meal prep, family friendly