Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt to taste
  • black pepper to taste
  • 1 lb spaghetti noodles
  • 2 tbsp unsalted butter
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup cottage cheese
  • 2 cups shredded mozzarella cheese

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef until no longer pink, then drain excess fat.
  2. Add the diced onion and garlic to the skillet and cook for 3-5 minutes until the onion becomes translucent.
  3. Stir in tomato paste, crushed tomatoes, oregano, and basil. Lower heat and simmer for 15-20 minutes until the sauce is thick.
  4. Cook spaghetti in salted boiling water for 2 minutes less than package directions to ensure it remains al dente.
  5. Drain the pasta and immediately toss with 2 tbsp of unsalted butter.
  6. In a medium bowl, beat the softened cream cheese until smooth, then fold in the sour cream, cottage cheese, and Parmesan until velvety.
  7. In a 9x13 inch baking dish, layer half of the meat sauce, followed by the buttered spaghetti, then the cream cheese mixture.
  8. Top with the remaining meat sauce and a thick layer of shredded mozzarella cheese.
  9. Bake at 350°F (175°C) for 45 minutes until the cheese is golden-brown and bubbling.