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For the Meat Sauce:
1 lb (450g) ground beef or Italian sausage
1 small onion, finely chopped
3 cloves garlic, minced.
1 can (24 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 teaspoon dried oregano.
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper.
½ teaspoon red pepper flakes (optional)
1 tablespoon olive oil.
For the Cheese Mixture:
8 oz (225g) cream cheese, softened
1 cup ricotta cheese
1 cup sour cream.
½ teaspoon garlic powder
½ teaspoon onion powder.
Other Ingredients:
12 oz (340g) spaghetti, cooked and drained
2 cups shredded mozzarella cheese.
½ cup grated Parmesan cheese
2 tablespoons butter, melted.
Instructions :
Step 1: Prepare the Meat Sauce
Heat olive oil in a large skillet over medium heat.
Add chopped onions and cook until translucent, about 3 minutes.
Add minced garlic and cook for another 30 seconds until fragrant.
Add ground beef or sausage and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, black pepper, and red pepper flakes.
Simmer for 15-20 minutes, stirring occasionally.
Step 2: Prepare the Cheese Mixture
In a mixing bowl, combine cream cheese, ricotta cheese, sour cream, garlic powder, and onion powder.
Mix until smooth and creamy.
Step 3: Assemble the Casserole
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or cooking spray.
Toss cooked spaghetti with melted butter to prevent sticking.
Spread half of the spaghetti in the baking dish.
Evenly spread the cheese mixture over the spaghetti layer.
Add the remaining spaghetti on top of the cheese mixture.
Pour the meat sauce evenly over the spaghetti.
Sprinkle shredded mozzarella and grated Parmesan on top.
Step 4: Bake and Serve
Cover the casserole with foil and bake for 30 minutes.
Remove foil and bake for another 15 minutes until the cheese is golden and bubbly.
Let the casserole rest for 10 minutes before slicing.
Serve warm and enjoy!
Serving Suggestions:
Classic Style: Serve your pasta with meat sauce alongside a fresh green salad and garlic bread for a complete Italian-inspired meal.
Cheesy Option: Top each serving with extra Parmesan or mozzarella cheese, and place under the broiler for a couple of minutes for a melted, bubbly finish.
Add Veggies: Pair with roasted vegetables like zucchini, bell peppers, or mushrooms for added nutrients and texture.
Family-Style: Serve directly from a large dish or skillet at the table for a cozy, shared meal.
Storage:
Refrigerator: Store leftovers in an airtight container for up to 3-4 days in the fridge.
Freezer: For longer storage, freeze the sauce separately (without pasta) for up to 2-3 months. Thaw in the fridge overnight and reheat on the stove.
Reheating: Reheat the pasta and sauce together on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.
Would you like me to also suggest variations for the sauce (e.g., vegetarian, spicy)?
