Ground beef: 1 lb (can substitute with ground turkey or Italian sausage)
Onion: 1 medium, finely chopped
Garlic: 3 cloves, minced
Marinara sauce: 24 oz jar
Cream cheese: 8 oz, softened
Sour cream: 1 cup
Cottage cheese: 1 cup (can substitute with ricotta cheese)
Butter: 1/2 cup (1 stick), divided
Shredded mozzarella cheese: 2 cups
Shredded cheddar cheese: 1 cup
Salt and pepper: to taste
Italian seasoning: 1 teaspoon (optional)
Parsley: chopped, for garnish
Instructions
Preheat Oven and Prepare Pasta:
Preheat your oven to 350°F (175°C). Cook spaghetti according to package instructions until al dente, drain, and set aside. Toss the cooked spaghetti with half of the butter to prevent sticking.
Cook the Meat:
In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the meat is browned and the onions are soft. Drain excess grease.
Stir in the marinara sauce to the meat mixture and simmer for about 5 minutes. Season with salt, pepper, and Italian seasoning if using. Remove from heat.
Mix Creamy Layer:
In a bowl, combine the softened cream cheese, sour cream, and cottage cheese (or ricotta) until smooth.
Assemble the Casserole:
Grease a 9×13 inch baking dish with some of the remaining butter. Spread half of the cooked spaghetti in the bottom of the dish.
Spread the cream cheese mixture evenly over the spaghetti.
Layer the remaining spaghetti on top of the cream cheese mixture. Dot with the remaining butter.
Pour the meat sauce over the top spaghetti layer, spreading to cover.
Sprinkle the shredded mozzarella and cheddar cheese evenly over the top.
Bake:
Cover with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue to bake for an additional 15-20 minutes, or until the cheese is bubbly and starting to brown.
Serve:
Let the casserole cool for a few minutes before serving. Garnish with chopped parsley for a fresh touch.
