Ingredients

16 oz spaghetti, cooked al dente

1 lb ground beef

1 medium onion, finely diced

3 cloves garlic, minced

3 cups marinara sauce

8 oz cream cheese, softened

1 cup ricotta cheese

1/2 cup sour cream

2 cups mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 tsp Italian seasoning

Salt and pepper, to taste

1 tbsp olive oil

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.

Step 2: In a skillet over medium heat, heat olive oil and cook ground beef and diced onion until the beef is browned and the onion is soft, about 5–7 minutes.

Step 3: Add minced garlic to the skillet and cook for another minute until fragrant.

Step 4: Stir in the marinara sauce, Italian seasoning, salt, and pepper. Let the sauce simmer for 5–7 minutes to blend the flavors.

Step 5: In a separate bowl, mix the softened cream cheese, ricotta cheese, and sour cream until smooth and creamy.

Step 6: Spread a layer of the meat sauce at the bottom of the prepared baking dish.

Step 7: Add half of the cooked spaghetti on top of the sauce, then spread the cheese mixture evenly over the pasta.

Step 8: Layer the remaining spaghetti over the cheese mixture, followed by the remaining meat sauce.

Step 9: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.

Step 10: Cover the casserole with aluminum foil and bake for 30 minutes.

Step 11: Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and golden brown.

Step 12: Let the casserole rest for 10 minutes before slicing to allow it to set.

Step 13: Serve warm with a side salad or garlic bread for a complete meal.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the meat sauce for a subtle heat.

Use ground turkey or chicken for a lighter version of this casserole.

Swap out mozzarella for provolone or gouda to vary the cheese profile.

Make it vegetarian by substituting mushrooms or lentils for ground beef.

Let the casserole rest before slicing to keep portions neat and prevent falling apart.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake covered at 350°F (175°C) until heated through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of pasta?

Yes, this casserole works well with other pasta shapes like penne, rigatoni, or ziti. Just cook according to package instructions and drain before assembling.

Is it possible to make this casserole ahead of time?

Absolutely! You can assemble the casserole a day before baking and keep it covered in the refrigerator. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.