Preparation Steps

• Heat oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
• Start the sauce: In a large skillet over medium heat, cook the ground beef with Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, breaking it up until no longer pink, 5–7 minutes. Stir in the marinara and bring to a gentle simmer; reduce heat to low and let it bubble while you prepare the pasta (about 10 minutes).
• Boil pasta: Bring a large pot of well-salted water to a rolling boil. Cook the spaghetti until very al dente—about 2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
• Mix the creamy layer: In a bowl, beat together the cream cheese, sour cream, ricotta, and garlic until smooth. Add 1–2 tablespoons of the reserved hot pasta water to loosen to a spreadable consistency. Season to taste with salt and pepper, then fold in half of the chopped parsley.
• Coat the pasta: Spoon about 1 cup of the simmering meat sauce into the drained spaghetti and toss to lightly coat (add a splash of pasta water if needed so strands don’t stick).
• Assemble (single-layer build): Spread 1/2 cup meat sauce in the bottom of the prepared dish. Add the sauced spaghetti and arrange evenly. Dollop the creamy mixture over the pasta in large spoonfuls and gently swirl it through the top third of the noodles. Pour the remaining meat sauce evenly over everything. Sprinkle the shredded cheddar–mozzarella blend across the surface.
• Bake covered for 15 minutes (foil tented, not tight), then uncover and bake 8–13 minutes more, until the edges are bubbling and the cheese is melted with golden spots. For extra color, broil 1–2 minutes, watching closely.
• Rest 8 minutes before serving so the slices hold together. Sprinkle with remaining parsley and adjust with a pinch of salt and pepper if desired.