Instructions
Cook the spaghetti al dente according to the package directions. Drain well and return to the pot. Stir in one jar of spaghetti sauce.
Meanwhile, brown the ground beef adding the onion halfway through the browning process. Cook until the beef is browned and the onion is soft. Then reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Add the other jar of spaghetti sauce and simmer. Season with kosher salt and fresh ground black pepper to taste.
Preheat oven to 350 degrees. Spray a 9×13 casserole dish with nonstick cooking spray.
In a medium bowl, using a handheld mixer, blend together the cream cheese, ricotta cheese, egg, sour cream, and Italian seasoning. Spoon half the spaghetti noodles into the prepared casserole dish. Spread the cheese mixture over the noodles. Sprinkle 1 cup of shredded mozzarella over the cheese mixture. Spoon the rest of the spaghetti noodles on top of the mozzarella.
Spoon the ground beef tomato sauce mixture over the spaghetti. Top with the remaining mozzarella and provolone cheese. Bake for 40-45 minutes or until the cheese is melted and the casserole is heated through. Let it rest for about 10-15 minutes before slicing. Garnish with parsley and basil.
Notes
Grease the casserole dish for easier cleanup.
Feel free to substitute marinara for the spaghetti sauce. There are lots of good jarred marinara sauces available.
You can substitute pork sausage, Italian sausage, or ground turkey for the ground beef.
The cheese mixture can be combined with a spoon. I find it faster, easier, and creamier to use my handheld mixer.
Try other spices and herbs like garlic powder, onion powder, red pepper flakes, oregano, and thyme.
Do you want more veggies? Add tomatoes or sauteed spinach or mushrooms
Let the casserole sit for 15 minutes after removing it from the oven to make it easier to cut into slices.
This casserole sits high in a 9×13 dish, so be careful covering it with aluminum foil to keep it warm. Make a tent to keep from peeling off the top layer of cheese.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power until warm.
To freeze, wrap the casserole with several layers of plastic wrap and freeze for up to 2 months. Defrost in the refrigerator overnight.
Nutrition
Calories: 467kcal | Carbohydrates: 32g | Protein: 23g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 308mg | Potassium: 312mg | Fiber: 1g | Sugar: 3g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 2mg
