Description
A rich and comforting baked spaghetti layered with creamy cheeses, hearty meat sauce, and melty toppings for a crowd-pleasing meal.
Ingredients
- 1 pound dry spaghetti
- 6 tablespoons salted butter, at room temperature
- 1 cup whole milk ricotta cheese
- 8 ounces cream cheese, at room temperature
- 1/2 cup grated parmesan cheese
- 1 pound ground beef
- 1 pound ground spicy Italian sausage
- 1 yellow onion, chopped
- 2 tablespoons Italian seasoning
- 1 bell pepper, chopped
- 32 ounces marinara sauce, or canned crushed tomatoes
- 1/2 cup chopped sun-dried tomatoes
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 cup sliced pepperoni
- Fresh basil, for serving
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Drain and toss with butter.
- In a Dutch oven over medium heat, cook the sausage, beef, onion, bell pepper, and Italian seasoning until browned, about 10 minutes.
- Add the marinara sauce and 1 cup of water. Season with salt, pepper, and chili flakes. Simmer for 10 minutes until slightly thickened. Stir in sun-dried tomatoes and remove from heat.
- In a bowl, mix together the cream cheese, ricotta, and parmesan. Season with salt and pepper.
- In a large casserole dish, layer 1 cup of meat sauce, followed by spaghetti, cheese mixture, and remaining meat sauce.
- Top with mozzarella, provolone, and pepperoni.
- Bake for 30 minutes until cheese is melted and bubbly. Let sit for 10 minutes before serving.
- Garnish with fresh basil and serve.
Notes
- Substitute ground turkey for a lighter version.
- Use mild sausage if you prefer less heat.
- Leftovers can be stored in the refrigerator for up to 4 days.
- This dish freezes well before or after baking.
- Serve with garlic bread or a side salad.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
