Ingredients
- 1 pound spaghetti
- 1 pound ground beef (or Italian sausage as a variation)
- 1 jar (24 ounces) marinara sauce
- 1 cup ricotta cheese
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
If you’re feeling adventurous, you can swap the ground beef for turkey or go meatless with mushrooms for a vegetarian twist. The key is to follow your senses, just like my abuela did.
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the ground beef and cook until browned. Drain excess fat.
- Stir in marinara sauce and Italian seasoning. Let it simmer for 10 minutes, stirring occasionally.
- In a separate bowl, combine ricotta cheese, cream cheese, and sour cream. Mix until smooth.
- In a 9×13-inch baking dish, layer half of the cooked spaghetti. Spread the cheese mixture evenly over the spaghetti.
- Layer the remaining spaghetti over the cheese mixture and pour the meat sauce on top.
- Sprinkle mozzarella and Parmesan cheese over the top.
- Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.
Let it cool for a few minutes before serving. This pause not only makes it easier to serve but also allows the flavors to meld, much like the patience my cooking journey has taught me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International