Ingredients:

  • 1 pound (450g) spaghetti
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt
  • Water, for boiling
  • 1 pound (450g) ground beef
  • 1 medium (150g) yellow onion, finely chopped
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 (24 ounce) (680g) jar marinara sauce
  • 1 (15 ounce) (425g) can tomato sauce
  • 1 teaspoon (5g) dried Italian seasoning
  • ½ teaspoon (2.5g) garlic powder
  • ¼ teaspoon (1.25g) red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (225g) cream cheese, softened
  • 1 ½ cups (150g) cottage cheese
  • ½ cup (50g) sour cream
  • ½ cup (50g) grated Parmesan cheese
  • 1 teaspoon (5g) garlic powder
  • ½ teaspoon (2.5g) salt
  • ¼ teaspoon (1.25g) black pepper
  • 1 large egg
  • 2 cups (200g) shredded mozzarella cheese

Instructions:

  1. Cook spaghetti according to package directions until al dente. Drain well and toss with olive oil.
  2. Brown the ground beef in a large skillet. Drain off any excess fat. Add onion and garlic and sauté until softened. Stir in marinara sauce, tomato sauce, Italian seasoning, garlic powder, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes, stirring occasionally.
  3. In a large bowl, beat together softened cream cheese, cottage cheese, sour cream, Parmesan cheese, garlic powder, salt, and pepper until smooth. Beat in the egg.
  4. Spread a thin layer of meat sauce in the bottom of the baking dish. Layer half of the spaghetti over the sauce. Spread half of the cream cheese mixture over the spaghetti. Top with the remaining spaghetti and the remaining cream cheese mixture. Spread the remaining meat sauce over the top.
  5. Sprinkle with mozzarella cheese. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for 10 minutes before serving.